The provocateur
BRUT. Ginger
Dry apple cider. Real ginger. Zero apologies.
Flavor Profile
Burns a little. In a good way.
Base
Dry-fermented Flemish apples (Jonagold, Boskoop blend)
Taste Journey
Clean apple upfront — ginger warmth builds mid-palate — crisp, dry finish with lingering spice
Sweetness
Bone dry (0g residual sugar) — the ginger adds heat, not sweetness
Mouthfeel
Medium carbonation, slightly warming from ginger oils
Not Like
Ginger beer (too sweet), Moscow Mule (too sugary), ginger shot (too aggressive)
More Like
The ginger you actually taste in good sushi. The burn that makes you pay attention.
Specs
The details
What it is
Dry cider with fresh ginger juice. Not extract. Not syrup. The kind of ginger you feel in your chest, not your teeth.
Why dry matters
Most ginger drinks hide the heat behind sugar. We let it do its thing. Bone dry base. Real ginger burn. Nothing holding it back.
How we make it
Ferment the apples completely dry. Add fresh ginger juice post-fermentation. Can it cold. That's the recipe. That's also the only way to do this right.
Who it's for
Not a gateway cider. Not a safe choice. For people who want their drinks to have opinions.
