Sparkling juice, pressed cold at six in the morning and sealed by seven. Nothing added, so it keeps nine days and tastes like the fruit for all of them.
Each flavour is one fruit, pressed whole, lightly carbonated and bottled the same morning. No concentrate, no added sugar, no preservatives.
Sicilian Moro oranges, picked in February and March and pressed within a day. Sharp first, then that dark-berry finish the variety is known for.
Blood orange juice 94%, spring water, carbon dioxide. Pulp settles; turn the bottle over once.
$3612 × 330 ml
Yuzu from Kōchi, cut with a little Valencia orange so it pours rather than puckers. Floral, bitter at the edges, very cold.
Yuzu juice 38%, orange juice 54%, spring water, carbon dioxide.
$4212 × 330 ml
Dried hibiscus steeped overnight in cold pressed apple, then carbonated. Tart, deep red, and the only one that isn't a citrus.
Apple juice 86%, hibiscus infusion 12%, lime juice, carbon dioxide.
$3612 × 330 ml
Per 330 ml bottle of blood orange. The other two are within a few kilojoules of it.
We press at six, bottle by seven and the van leaves at eight. The date on the cap is the morning it was pressed, not a best-before.
Cold pressing keeps the pulp and most of the vitamin C, which is why it tastes sharper than a pasteurised juice and why it has a nine-day life instead of a nine-month one.
The bottles come back. Leave the empties in the crate and the driver takes them on the next delivery.
Delivered to these shops on Tuesdays and Fridays. If your local isn't on the list, tell them to ask us for a crate.
Twelve bottles, delivered cold on Tuesdays or Fridays in Lisbon and Porto, and by courier elsewhere in Portugal and Spain. Skip or stop any week.
$36