Sikkim Fraise is obtained by distillation in traditional copper stills dating back del 1831.
It is made with the red tea of the Indian region and bordering Tibet, Sikkim, and other botanicals such as cranberries, coriander, iris, calamus and bitter orange peel.
Both on the palate and on the nose, Sikkim Fraise is fruity, sweet and smooth, surprising with its finish. It comes in a totally opaque pinkish bottle with black details.
