Hibiscus Wine Is Back on Tap at Sons & Daughters in Lake Worth

It's back: The bright-pink hibiscus wine from Sons & Daughters Organic Farm and Winery is officially on tap at the farm's Lake Worth tasting room.

Sure, it's way too easy to put back a few glasses of this bubbly fruit wine without a second thought, but the story of the farmers' process from field to bottle is one that makes each sip worth savoring.

In late October, Sons & Daughters founders David Bick and Teal Pfeifer began harvesting their hibiscus crops, a daily process that entailed hours of hand-picking, trimming, and coring each hibiscus calyces, the swollen seed pod that produces the hibiscus wine (and also serves as the farm's logo).

According to Bick, over 100 pounds of hibiscus flowers were collected this year, a number he says is up from the first production harvest in late 2015.

This year's signature cru is extra-special. The latest crop of hibiscus, grown on the couple's naturally organic 15-acre farm, has yielded unusually large calyces that create a deep-purple juice used to make a sweet, full-flavored, well-balanced spirit. Fresh from the tap, each glass pours a purple-pink and offers a naturally occurring effervescence Bick describes as a "living" drink full of antioxidants thanks to ongoing fermentation while serving.

The second pouring of the farm's hibiscus wine is a special milestone for Bick and Pfeifer, who opened their doors in April 2016 with no clue as to whether or not the public would embrace their unique, Florida-inspired beverage and their mission to grow and harvest only sustainable, region-friendly fruits and vegetables.

"I couldn't be happier with this year's hibiscus wine. It's even better than last year," says Bick. "It's still very easy-drinking and still low in alcohol."

And because there are no tannins nor additives used in the fermentation process, you'll still get the buzz without the hangover.

Just one word of advice: Get a glass or growler while it lasts. The first 2015 batch of hibiscus wine was gone by late September, forcing Bick to begin experimenting with a variety of light-bodied, fruit-infused meads while awaiting the next harvest season.

This year's batch is expected to be even more popular, adds Pfeifer, and is best enjoyed during the couple's regular weekend campfire-themed parties, where local musicians and guest chefs come to celebrate the bounty of the farm with guests every Friday or Saturday evening. Check their Facebook page for more detailed event information.
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram