Passing Clouds was our first ever blend and became our most popular worldwide. Named after an ethereal former nightclub in East London. It is a bright, aromatic blend built around quince kefir, foraged woodruff, gooseberry and jasmine tea.

The quince is grown organically by Eva Bøtker on her farm on the island of Møn, Denmark, and harvested by us in the autumn. We forage the woodruff during the summer in forests on the outskirts of Copenhagen.

The combination of carefully selected ingredients and a high level of craft is what makes this blend truly special.

Passing Clouds was initially crafted with the champagne moment in mind, creating an uplifting and celebratory feeling. At the same time, it is an incredibly versatile blend that suits almost any occasion, from the dinner table and a relaxed evening to impressing guests or marking something special. It is a true all-rounder that never fails to make an impression.

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.