Feral

Feral means wild: a domesticated plant or animal that has returned to its untamed state. It is the right name for what this small team does. Out of a fermenteria in the Italian Dolomites, a group of brewers, scientists, foragers and chefs take humble, overlooked ingredients, above all the ordinary beetroot, and through lactic fermentation and infusions of herbs, roots, and spices, give them new life as something complex and untamed.

These are not alcohol-free wines, and not another kombucha. Aiming to create a "new category of multidimensional non-alcoholic beverages" that is both complex and inclusive, Feral calls them fermented botanical drinks, and the category is theirs alone: dry, savoury, and complex, designed to sit alongside bold, flavourful food. Each one rewards curiosity, and tastes like nothing else.

From white beetroot with hops and Szechuan pepper to red beetroot with wild blueberry and oak, no two drinks in the range are alike. Every drink is 0.0% alcohol, most are certified organic, and all of them carry the same wild spirit: leave the known path, and see what grows in the wild.