The Boston Tea Party started with the arrival of three shipments of British East India Company tea to Boston. The tax on tea, which had been implemented with the passing of the 1767 Townshend Revenue Act, had to be paid the moment the tea was unloaded from the British ships named the Beaver, the Dartmouth, and the Eleanor.

For twenty days following the arrival of the Dartmouth, meetings occurred on a daily basis throughout Boston at locations such as the Green Dragon Tavern, Faneuil Hall, and Old South Meeting House to discuss what was to be done about the shipments of “detested tea”. The Sons of Liberty, led by Samuel Adams, were responsible for organizing the Boston Tea Party. In the end, on the night of December 16, 1773, 342 crates of East India tea were dumped into Boston Harbor in an act of political protest.

“The Boston Wine Party” is Boston Spice’s tribute blend to this event. This will be one party where nothing gets thrown overboard.

You can mix our handcrafted mulling spice with red wine or apple cider for your own celebration of historic proportions. Our tasty blend has cloves, orange peel, nutmeg, allspice, anise, cardamom, ginger, and cinnamon. Let “The Boston Wine Party”  bring warmth and cheer to your holiday season or enjoy it all year long.

* Use a 1/4 cup of "The Boston Wine Party"  for each 750ml bottle of wine. So the 1/2 cup is for two bottles of wine. The 3/4 cup tin is for 3 bottles, and the 1 cup pouch is for 4 bottles of wine.

HUZZAH ---- HUZZAH --- HUZZAH

“The Boston Wine Party” Mulled Wine recipe:

• 1 – 750ml bottle of red wine such as a Merlot or Shiraz
• 1/4 cup -- “The Boston Wine Party” mulling spice blend
• 1/4 cup – Sugar

Add the wine, the “The Boston Wine Party” spice blend*, and the sugar in a small pot. Bring to a very low simmer and cover for 15 minutes. Strain and serve warm.

“The Boston Wine Party” Mulled Cider recipe:

• 3 cups – Apple cider
• 1/4 cup – “The Boston Wine Party” mulling spice blend

Add the cider and the “The Boston Wine Party” spice blend* to a small pot. Bring to a very low simmer and cover for 15 minutes. Strain and serve warm.

*You can tie the spices together in cheesecloth before adding them to the pot, or just throw the spices into the pot and strain them out after.

Ingredients: cinnamon, orange peel, allspice, ginger, nutmeg, cloves, anise, cardamom