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Our process
Living drinks made in Bangkok with real ingredients, patient cultures and time doing what it does best.
Chidlom, Bangkok
We make living drinks by paying attention rather than speeding things up. Good ingredients meet active cultures, then rest until flavour, acidity and fizz find their balance.
Ingredients first
It begins with real fruit, herbs and spices chosen for flavour, not shortcuts. Each ingredient brings its own character to the culture.
Our living cultures are fed daily, building the bright acidity and gentle complexity that make every batch distinctly biotic.
Slow fermentation
The ferments rest in our Chidlom workshop for up to three weeks. We taste them every day and follow the culture rather than force the clock.
That unhurried rhythm creates layered flavour and a natural liveliness that cannot be rushed.
Cold and unheated
When the culture is ready, we bottle in small batches and keep the drink cold. Nothing is heated away after fermentation.
A final natural condition in the bottle creates the fine fizz and keeps the living character intact.
Three living cultures
A lively ginger culture that brings a bright, gently spicy lift.
A tea culture with clean acidity and room for fruit, herbs and botanicals.
Try:Palm and PodStrawberry ModenaOlive and LycheeThyme Traveller
A pineapple-led ferment with tropical depth and a naturally funky edge.
Try:Tepache Remix
Never before. Never after.
Taste the result across our three ferment families, each made slowly in Bangkok.