The Flavors
Two drinks. Built from scratch.
Tap the one you're most excited about - no signup, no account. We're using early interest to decide which flavor leads the launch.
BLACKENED RIND
Watermelon + Basil + Black Lime
JUICY WATERMELON-RED, SWEET AND HERBAL, WITH A DRIED, SMOKY-TART FINISH.
The Profile
Watermelon is the easy part - sweet, red, unmistakable. The character comes from what surrounds it. Fresh basil pulls it toward something more herbal and green, while black lime - dried, sun-cured, faintly smoky - pulls it the other way, into something tart and a little charred. The name comes from that contrast: bright fruit on the inside, something darker and more concentrated at the edges.
Tasting Notes
- Nose
- Ripe watermelon and fresh basil, with a dry, smoky edge underneath.
- First Sip
- Bright, juicy watermelon — sweet and immediate.
- Mid-Palate
- Basil lifts in, green and aromatic, before black lime pulls it tart.
- Finish
- Dry and faintly smoky, like the char on a watermelon rind — clean, not sweet.
· · ·
TAMARIND EMBER
Hibiscus + Tamarind + Chili de Árbol
BRIGHT AND FLORAL UP FRONT, DEEPENING INTO DARK TAMARIND SWEETNESS, WITH A CHILI WARMTH THAT BUILDS SLOW AND LINGERS.
The Profile
Tamarind is the backbone here - dark, sweet-sour, and a little savory, the way it's used in kitchens far more often than it's used in drinks. Hibiscus brings the color and the first jolt of tartness. Chili de árbol is the ember the name promises: not a blast of heat, but a slow warmth that builds after the sip is already gone. Three ingredients doing three different jobs, in order.
Tasting Notes
- Nose
- Dried hibiscus and tamarind, with a faint whisper of dried chili.
- First Sip
- Bright and refreshing - sweet-sour, like fresh agua de jamaica.
- Mid-Palate
- Deep, tamarind-forward and savory-sweet, the color as bold as the taste.
- Finish
- A slow-building ember of chili warmth — dry and clean, never sharp.
· · ·