Proxies – Velvet
Black coffee meets red fruit to move morning rituals into evening. Lush, moody, dare we say velvety, with notes of dark chocolate and black tea
Douglas Watters
Black coffee meets red fruit to move morning rituals into evening. Lush, moody, dare we say velvety, with notes of dark chocolate and black tea
Bold aromatics burst out of the glass, sparking a flavor trip straight to Alsace. The hallmarks of Gewurztraminer are all here—lychees combine with pineapple, peach,
A new form of flavor rooted firmly in the treasures of our Canadian home soil. Sauvage meshes crisp apples with green spruce tips and spicy
There’s something magical about Tuscany as day turns to night. The scent of savory herbs—bay, oregano, rosemary, thyme—and roasted tomatoes wafting through the air, whetting
Jukes 6 – The ‘Red’: Apple cider vinegar based, fruity, deep and spicy in style. Number 6 refers to the sixth recipe that we created
Celeriac juice obtained by the lactic acid fermentation of fresh pieces of celery in brine, mixed with verbena tea, quince juice and hops.
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