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