Amuse is a collaboration between Proxies and chefs Beverly Kim and Johnny Clark, of Parachute and wherewithall in Chicago. Chef Beverly asked us to capture joy in a bottle; chef Johnny was focused on diversity of flavor, and the marriage of fruit, texture, acid and tannin. Together, we drew from the flavor mosaic of Korean cuisine to create an effervescent, celebratory blend that’s even better paired with friends and family.
Kimchi, Crisp-fried Scallion Pancakes, Tofu Jjigae.
Syrah, Pear, Plum, Cherry
Pineapple, Lemon, Mandarin Orange Peel
Orris Root, Galangal, Red Miso
Omija Tea, Jade Green Tea, Mosaic Hops