Ingredients · 26 August 2026 · 6 min read
Fruit at its peak
Fermentation cannot rescue dull fruit. It amplifies whatever you put in — so most of the work happens before the culture is added.
Fermentation is an amplifier, not a fix
A culture concentrates what is already there. Ripe, aromatic fruit turns into a drink with depth and length. Under-ripe or tired fruit turns into something thin and sharp, and no amount of time in the vessel will change that.
So the decisions that matter most are made at the market, not in the brewery: what is in season, what smells right, and what is ready today rather than in three days.
Ripeness is a window, not a date
We look for fruit at the point where its sugars have developed and its aroma is obvious from an arm's length away. That window is short, and in Bangkok's heat it is shorter still.
Fruit that arrives at peak goes into the vessel the same day. Anything that needs another day waits, cool and whole, and is checked again in the morning.
Working with the season, not against it
Because we build around what is good now, our range moves with the calendar. Some flavours are steady through the year; others come and go with the fruit behind them.
That is why our drinks are not identical from batch to batch. A ferment made from fruit picked in a wetter month will read a little softer; a drier month gives something brighter and more focused. We adjust ferment time rather than force every batch into the same profile.
Spice, root and flower
Fruit rarely stands alone. Ginger, cinnamon, thyme, roselle and other aromatics give a ferment its structure — the part you notice after the fruit has passed.
These go in whole and fresh wherever possible. Ground or dried aromatics release everything at once and flatten out over a long ferment; whole spice releases slowly and stays interesting to the last mouthful.
Nothing to hide behind
Our drinks are raw and unfiltered, with no refined sugar added at the end to smooth things over. There is no sweetness to hide a weak ingredient behind, which is a useful discipline: if the fruit was not good, the finished drink says so.
It also means what you taste is genuinely the season. A bottle is a record of a particular few weeks of fruit in this city — which is the part of this work we like most.
