Botanical Ginger, Spring Batch
This one has depth. A proper spice to it, layers of botanicals, and enough character to hold its own whether you're drinking it straight or using it as a mixer.
It opens with a hit of cold-pressed ginger that's immediate and warming, followed by the subtle earthiness of sencha tea and the botanicals. The cold-pressed apple and pear round it out with just enough sweetness to keep it balanced. Fine bubbles all the way through.
The spice blend is what makes this one. Juniper berries, allspice, coriander seed, orange peel, pink and black peppercorns, each one chosen to build on the ginger rather than compete with it. It's the kind of complexity you'd expect from a craft cocktail, without the alcohol.
We start with white peony and sencha teas, fermented for up to seven days with our SCOBY. Cold-pressed ginger root juice goes in alongside cold-pressed apple and pear, with the botanical blend introduced during infusion. Conditioned in keg for a fine, persistent carbonation before being bottled by hand in Stamford.
Serve chilled, straight or over ice. Works beautifully as a mixer with gin or vodka, or just on its own. Open slowly, this is a live, active ferment. A gentle tilt before opening will incorporate any natural sediment at the bottom, which is simply a sign of something unpasteurised and alive.
Keep refrigerated below 5°C. Once opened, best within 5 days.
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