It was a steamy morning in the Indus Valley, and the humble farmer surveyed his new tree while whiping sweat from his brow. It had borne him a yellow fruit, similar to the citron he knew, but it was just a bit different. He bit the new fruit. And he regretted it. The lemon had entered this world, and begun a journey of many millenia.
Fast-forward to 2016, and St. Ambrose Cellars. The lemon has reached perfection. There can be none more lemon. John Lemon, a mix of fermented honey and lemon flavor, has arrived to taps for the summer season.
Our creation story of the lemon may not be 100% accurate, but the history of the lemon is thought to have begun somewhere in the general area many thousands of years ago. Thought to be a derivative of the bitter orange and the citron, lemons have spread across the globe thanks to their versatility and many uses. The lemon has been used a source of citric acid for cleaning supplies, to marinade fish, to help prevent scurvy, and to launch a million small-business owners into their entrepreneurial careers.
In addition to being absolutely delicious, the lemon has health benefits – making John Lemon a healthy addition to any diet. As alluded to, lemons have been used to help treat scurvy because of their high Vitamin C content. They also contain high amounts of citric acid, flavonoids, B-complex vitamins, calcium, copper, iron, magnesium, phosphorus, potassium, and fiber.
We aren’t doctors. And this isn’t medical advice. But it sure seems like a John Lemon a day might help you keep the doctor at bay. You’ll enjoy the process either way.