NOTE: This article is a primer on sumac anticipating the release of our newest experiential release, Sumacello—a sumac flavored limoncello—in either late December 2024 or early January 2025. If you wish to be updated on this spirit’s release, please sign up on our website.

The deep red berries of staghorn sumac, clustered atop gangly shrubs, may go unnoticed in the untamed corners of a midwestern ditch or forest edge. Yet, for those who look closer—and perhaps taste—sumac reveals a tart, citrusy brightness that tastes almost otherworldly. As one of the culinary world’s best-kept secrets, sumac is a testament to the richness of foraging: a plant that is both humble and transformative.

In the realm of spirits, where tradition meets reinvention, sumac presents an exciting opportunity. Its unique flavor profile—reminiscent of lemons, with a subtle herbal edge—has long been celebrated in Mediterranean and Middle Eastern cooking, but its potential as a distilled ingredient remains largely untapped. At Ida Graves Distillery, we’ve spent the past year experimenting with this extraordinary berry, learning how it can shape a liqueur that is at once wild and attractive for the traditional palate.

The Magic of Sumac

Sumac’s history is as rich and varied as its flavor. Indigenous communities in North America have long used sumac for culinary and medicinal purposes, brewing its berries into tangy teas and using them as a natural remedy for ailments. In the culinary traditions of the Levant, dried and ground sumac is a staple, prized for its ability to add acidity and depth to dishes like fattoush and spices like za’atar. The sumac bush itself, with its vibrant clusters of berries, seems to embody abundance, thriving in diverse climates and terrains.

It's the sumac's flavor that makes it compelling. Brightly acidic and softer than lemon, it carries a subtle astringency and fruitiness. It’s a versatile ingredient that can stand alone as a seasoning, elevate a marinade, or as we’ve found, infuse a spirit with flavor that is both surprising and familiar.

Foraging for Sumac: A Wild Harvest

Foraging sumac is an exercise in mindfulness. The best berries are harvested in late summer and early fall, when their flavor is at its peak. Their deep red color, almost velvety to the touch, is a clear indicator of ripeness. Sumac often thrives on the edges of forests or in open fields, its resilience a quiet reminder of nature’s adaptability. At Ida Graves, hundreds of plants hug a small hill on the back of our property that we have named, fittingly, sumac hill.

Foragers should also exercise caution: while staghorn sumac and smooth sumac are perfectly edible and delicious, other plants like poison sumac can be harmful. Additionally, the rare individual may be highly allergic to the edible sumacs. 

Sumac in Spirits: The Ida Graves Approach

While sumac has long been used in teas and infusions, its journey into the world of distilled spirits is just beginning. At Ida Graves Distillery, we see its potential not just as an ingredient, but as the heart of a spirit that redefines what a limoncello can and should be. The result is Sumacello, a bold, tart liqueur that takes inspiration from limoncello while staying firmly rooted to Minnesota.

The transformation of sumac into Sumacello begins with the berries. Gathered and sifted by hand, they are steeped in neutral spirits with lemon peel to extract their vivid color and tangy essence. This process is meticulous, requiring careful attention to balance acidity and flavor intensity. The infusion is then sweetened with organic cane sugar and a touch of Minnesota honey, which compounds the spice and herbal notes while preserving the sumac’s natural brightness.

Sumacello’s flavor is unlike anything else on the market. Its tart, citrus-forward profile evokes the familiar zestiness of lemon, but its herbal undertones and slight spice set it apart. As a result, it is incredibly versatile. It shines in cocktails, where its boldness complements both sweet and savory flavors. Beyond cocktails, Sumacello is an invitation to experiment. Drizzle it over ice cream for a tangy dessert, mix it into baking recipes for a citrus twist, or enjoy it neat as a refreshing digestif. Its versatility ensures that it will appeal to adventurous drinkers, curious home bartenders, and innovative chefs alike.

A Spirit Rooted in Discovery

As more distillers and chefs turn to foraging for inspiration, sumac is poised to become a defining flavor of adventurous cuisine and spirits. At Ida Graves, we are proud to be at the forefront of this movement, using Sumacello to showcase the possibilities of wild ingredients.

Whether you are savoring Sumacello in a cocktail or appreciating its bold simplicity on its own, this liqueur offers an opportunity to reconnect with nature and rediscover the art of flavor. With every bottle, we invite you to taste the wild and join us in celebrating the boundless potential of creativity and craft.