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The juice for van Nahmen’s rhubarb nectar is pressed from the rhubarb varieties The Sutton and Frambozen, which they buy every year from a small farmer in the Rhineland. The two red stemmed varieties have a delicate aroma and give the juice a pale pink hue. This rhubarb nectar, that can be enjoyed neat, as a Spritzer or with champagne, is a particular favourite of many restaurateurs. It has a fruit content of at least 70%.
