The direct juice for this nectar is exclusively pressed from the red-stemmed rhubarb varieties "The Sutton" and "Framboozen," which have a delicate aroma and give it a soft pink color. The rhubarb comes from the fruit farmer Baumann in the Lower Rhine town of Rees as well as from small farmers in the Cologne-Bonn lowlands. The rhubarb nectar can be enjoyed pure, as a spritzer, or with sparkling wine. At the van Nahmen cider mill and private pressing facility in Rheinisches Hamminkeln, fruit processing has a long tradition. Nothing is removed from or added to the juices: no preservatives, no flavorings. Special attention is paid to the use of old fruit varieties and thus to the preservation of traditional, endangered cultural varieties.