This one doesn’t hold your hand—it slaps your senses with purpose.
Built in collaboration with NYC’s Four Horsemen, it tastes like fig leaves and smoked stone fruit wrapped in warm hay and black tea. There’s tension here. Slight funk, a tannic grip, the kind of structure you’d expect in a Beaujolais... if it were brewed by monks on acid.
Serve with roast duck, confit garlic, or poetry readings you didn’t expect to enjoy.
Region: Copenhagen, Denmark Made from: Fermented fig leaf kefir, blackcurrant, black tea, rose vinegar, toasted hay
