Made in Brooklyn, New York. Made with pure cane sugar, the drink is an opaque, deep espresso brown brew. It smells of syrupy, woodsy sarsaparilla leaning towards black licorice, root spices, and ivy. Brisk and a bit noisy upon pouring, it has a medium mouth-feel tasting intense, full and highly developed in its almost plummy aged sarsaparilla and horehound profile. Take another sip and discover it's accented by caramel, vanilla, and traditional root herbs. It's almost like a deeply dark, plummy version of root beer barrel hard candy.