The direct juice for this nectar is made exclusively from the red-stemmed rhubarb varieties "The Sutton" and "Framboozen", which have a fine aroma and give it a delicate pink color. The rhubarb comes from the fruit farmer Baumann from Rees in the Lower Rhine region and from small farmers in the Cologne-Bonn lowlands. The rhubarb nectar can be drunk neat, as a spritzer or with sparkling wine. Fruit processing has a long tradition at the van Nahmen cider and private winery in Hamminkeln in the Rhineland. Nothing is removed from the juices and nothing is added: no preservatives, no flavorings. Particular attention is paid to the use of old fruit varieties and thus also to the preservation of traditional cultivated varieties that are threatened with extinction.