The cool climate of the Huon Valley grows strawberries with a depth of flavour you only get from Tasmanian seasons and clean air. We press them fresh, blend the juice with our own live, unpasteurised and unfiltered apple cider vinegar and infuse native hibiscus flowers (Hibiscus sabdariffa) and white tea until the colour turns a vivid ruby and the aroma edges toward the floral side.

What you get is a zero-alcohol aperitif that’s sweet, tart and refreshing all at once. Fresh strawberry up front, a crisp acidity through the middle, and a floral finish that lingers. It’s naturally rich in antioxidants and feels as invigorating as it tastes.

Poured over ice with still water, it becomes an everyday refresher. Mixed with soda it makes a perfectly balanced spritz, and in cocktails it brings a clean burst of strawberry intensity without overwhelming the glass.