Feral N°6 is a "quatre mains" creation with Atelier Moessmer Norbert Niederkofler, the three-Michelin-star restaurant in Brunico, high in the Italian Dolomites. It is the first time the chef's "Cook the Mountain" philosophy, using only what the surrounding Dolomites provide - in season and nothing imported - has been poured into a glass rather than plated. Feral N°6 makes that idea drinkable, a fermented botanical drink built entirely on Alpine ingredients from the Dolomites which both makers call home.

Tasting Notes

Feral's fermented white beetroot forms a familiar, smooth, savoury base. Over it, the mountain speaks: pine and juniper bring a resinous, forest-floor freshness, linden flowers and honey add a soft floral sweetness, and sage and mint lifting it with cool green herbs. The fennel and grape verjuice keep it dry and bright, before a gentle chili warmth closes the finish. Complex and layered, fresh and savoury at once, it reminds unmistakably of it's Italian mountain origins.

Pairs well with

This is a drink that wants ambitious, earthy cooking beside it. Its herbal depth and dry structure stand up to alpine fare, cured meats, mature hard cheeses, mushroom and game dishes, or roasted root vegetables. The pine and juniper make it a natural match for anything smoked or slow-cooked, while its brightness cuts through richer plates.

Product details

• Producer: Feral, Italy
• Volume: 750ml
• Serve: Lightly chilled, in a wine glass
• Glass: White wine glass
• Key ingredients: Fermented white beetroot, mountain pine, juniper, linden flowers, sage, mint, fennel, linden honey