TART, EARTHY, SMOKEY My first meal in the UK was a rhubarb Eton mess. Tart, bright, unfamiliar, then softened by sweet cream and crumbled meringue. I built Saint Rhubarb to hold that exact feeling. It opens with the mouthwatering snap of crisp rhubarb. At the heart, palo santo threads through with soft smokiness and a natural lemon-like clarity. The base is black spruce for fresh lift, resting on vanilla bean and ambrette seed. Warm on skin and gently persistent. "Saint" translated from "Santo" TOP Rhubarb, Pine Sylvestris (Austria), Pink Grapefruit (USA) MIDDLE Palo Santo (Ecuador) BASE Black Spruce (Canada), Vanilla Bean (Madagascar) , Ambrette Seed (Peru), Tonka Bean (Brazil) Our supplier have sustainably sourced Palo Santo from the Ecuadorian forest floor by harvesting dead wood instead of felling living trees.
