In 1906, Okakura Kakuzo wrote an English-language essay explaining the philosophy and cultural significance of tea in Japan. The Way of Tea, he said, was a route to purity and harmony.
KAKUZO is an evolution in spirits - achieving a level of subtlety and sophistication of flavour not tasted before in flavoured vodkas. This tea infusion has nuanced notes of malty sweetness, botanical bitterness and citrus sharpness.
The search for balance between yin and yang, so important in the tea ceremony, is expressed in the creation of KAKUZO. The measuring of three different tea varieties (from Japan, China and India) for the blend; the perfect duration of the infusion (too short and the flavour would not be bold enough, too long and it would be bitter and tannic); the relationship between the fragrant flavours of tea and the purity of premium vodka.
KAKUZO can be served heated like a sake, long with bitter lemon or in cocktails, where the complexity of its flavour profile can be explored. As Okakura Kakuzo himself said: "Perfection is everywhere if we only choose to recognise it."
his perfectly balanced spirit is created by steeping a specially selected blend of tea in smooth triple-distilled rye vodka. The recipe is a combination of tea leaves from across Asia - fresh, aromatic, green Sencha from Japan; smoky, fruity, black Keemun from China; and malty, honeyed Assam from India - combined with natural bergamot and other citrus oils. In keeping with the elegant precision of a Japanese tea ceremony, the time and temperature of infusion is calibrated to produce a drink with remarkably complex but harmonious flavours.
Lots of Earl Grey tea notes blend harmoniously with notes of honey, caramel and aromatic citrus.