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  • Passing Clouds
  • Close-up of a glass with a yellowish beverage on a gray surface
  • Diagram of a signature blend for 'Passing Clouds' with ingredients and their relationships.
  • Hexagonal diagram with axes labeled 'dry', 'acidity', 'bitter', 'aromatic', and 'umami' filled with green color.
  • Purple flower against a dark background

    Passing Clouds

    Passing Clouds

    Fermented gooseberry, quince and foraged woodruff

    Fermented gooseberry, quince and foraged woodruff

    Regular price €24,95
    Tax included.

    Close-up of a glass with a yellowish beverage on a gray surface

    Passing Clouds was our first ever blend and became our most popular worldwide. Named after an ethereal former nightclub in East London.

    It's a bright, aromatic blend built around quince kefir, woodruff, gooseberry and jasmine tea. The quince is grown in Møn island in Denmark by Eva Bøtker. We do the harvest ourselves during the fall.

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    Hexagonal diagram with axes labeled 'dry', 'acidity', 'bitter', 'aromatic', and 'umami' filled with green color.

    It opens with fresh green notes and delicate florals, followed by juicy acidity and a soft, rounded texture. The finish is clean, gently herbaceous and lightly tannic, giving the drink enough structure to work both on its own and alongside food.

    Ingredients and nutritional value

    Water, White Currant Juice, Gooseberry Juice (11.5%), Quince (9%), Barley Malt (Gluten), Sugar, Jasmine, Woodruff (0.01%), Salt, Geranium, Yeast.

    Nutritional Value per 100ML:

    • Energy: 66kJ/15kcal
    • Fat: 0g of which saturates 0g
    • Carbohydrates: 3.5g of which sugars 3g
    • Protein: 0g
    • Salt: 0.04g

    Type:  Sparkling
    Size:  750mL
    ABV:  <0.5%
    Allergens:  Contains Gluten and may contain sulfites.

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    "Passing Clouds was a riot of hops, hay, elderflower and honey-tasting woodruff."

    - Time Out

    "I was in love from the first sip. Passing Clouds has been on the menu, more or less, ever since 2020."

    - Lasse Peder Nielsen, Founder of 2* Restaurant Koan, Copenhagen