One of our oldest customers, the 3* Restaurant Odette in Singapore, came over to Copenhagen to do a month-long pop-up at the famous Tivoli theme park and asked us to build a blend for the occasion. This one-off, special blend was called Paradis, a sparkling white expression of fermented whitecurrant, blackberry leaves and fat-washed butter infused with wild rose and blackened bergamot. We’ve held onto a few bottles to share with you.

We first ferment white currants to make a ‘wine’ which we blend with a blackberry leaf and linden flower water kefir. We blacken the bergamot through enzymatic browning, much like how black garlic is made, which brings out a more intense and deeper profile of the bergamot.

To add silkyness, we enfleurage butter with wild rose and the blackened bergamot, a process where you press the ingredients into the butter to capture the delicate aromatics before then fat-washing it. A technique commonly used by bartenders, where the fat is infused and solidified before being strained off, leaving a beautifully aromatic liquid to blend with the kefir and whitecurrant wine