Rasāsvāda Black Ginger

The deep end of the evening.

Founded in New York by Connor Godfrey, who came to herbalism through his cousin Joshua Kaiser — founder of Rishi Tea & Botanicals — and through a difficult season that taught him the restorative power of plants. The name is Sanskrit: rasāsvāda, the taste of bliss when the mind grows quiet. Of the three Rasāsvāda expressions, Black Ginger is the deep one — the after-dinner pour, drawn from roots, bark, and mushroom.

Black ginger and turmeric at the heart, reishi and meshima mushrooms beneath, angelica and burdock root layered through. Pomegranate molasses for depth. Cardamom, saffron, and fennel for warmth. Eighteen plants in all, slowly decocted — boiled down to essence the old way, with nothing added and nothing taken away. Earthy at the front. Bittersweet through the middle. A long, mineral close — the kind of finish that ends an evening.

The Pour

Pour it neat over a single large cube — the digestif, drawn from roots. Stir it into a zero-proof Old Fashioned with chocolate bitters and a wide ribbon of orange peel. Or, when the cold asks for it, build it warm with hot water and honey — the old way of ending the night.

Rienne Index™

Sweetness: Off-Dry
Body: Full
Occasion: After dinner, the deep evening, the slow close
Serve: Neat over a single large cube. Or stirred into a contemplative Old Fashioned. Wide orange ribbon.