We start by fermenting pineapple juice with non-alcohol-producing microorganisms. Instead of creating alcohol, the sugars evolve into a layered acidity — lactic for softness, acetic for lift — supported by delicate aromatic esters. To this, we add a warm infusion of hibiscus, holy basil, thyme, wormwood and rosemary. Carefully controlled temperatures allow each botanical to express itself fully — building a profile that is at once floral, herbal and slightly bitter, with a complex, structured finish.