FRUIT - 48 hours of dehydrating oranges removes water molecules, which leaves the concentrated orange behind creating caramelised & candied orange flavour. A 5-hour infusion of pith adds a bitter component and orange skin adds a waxy mouthfeel that coats the palate. Yuzu is a Japanese citrus, used for its unique sharp and sour profile. TANNIN - Cinnamon provides a lingering spice and tannin along with the orange skins. SALINITY - Murray River salt provides salinity and creates a moreish sensation ACIDITY - Verjus from Semillon grapes from the Barossa Valley, Australia. BALANCE - Just like the kitchen, sugar is used to balance at the end depending on the natural sweetness of the oranges and dehydration.
