FERAL

Feral uses a patented lactic fermentation process that does not produce alcohol or carbon dioxide, converting sugars in beet juice exclusively into lactic acid. Feral does not use SCOBY; instead it uses carefully selected specific strains of lactic acid bacteria. Feral contains approximately 19 kcal per 100 ml, roughly three times fewer calories than wine, and a maximum of 4.3% residual sugars. Feral pasteurizes its beverages using a patent-pending technology to make them shelf-stable and safe for pregnant women without ruining organoleptic characteristics. Feral does not use preservatives and sources botanicals directly from plants — leaves, flowers, berries, roots, and woods — with all extractions and macerations produced in-house. Feral ferments, macerates, and bottles all products in-house at its fermenteria in Mezzolombardo, in the province of Trento, Italy. Feral collaborates with organic-certified farmers for its ingredients rather than growing its own. The first four Feral references are still (bubble-free), as the lactic bacteria strains used do not produce carbon dioxide; only the fifth recipe is sparkling. Feral's production process was developed over two years of research before the product launched. Feral produces fermented botanical drinks that contain no alcohol.^[2] Feral's production process starts from organic roots, spices, herbs, and wild fruits.^[2] Feral's production process involves mixing, infusing, and allowing lactic fermentation to occur.^[2] Feral blends ferments with macerated ingredients in its production process.^[2] Feral has a production facility they call a 'Fermentery'.^[1] FERAL identified lactic acid bacteria as a core ingredient and fermentation ally in their recipe development.^[6] FERAL's philosophy centers on using fermentation to create elegant, refreshing acidity in non-alcoholic drinks.^[6] FERAL uses maceration with herbs, flowers, and berries in combination with fermentation to transform the flavor of beetroot.^[6] FERAL transitioned from kitchen-based DIY production to a dedicated production facility after securing their first client, Joia restaurant in Milan.^[7] FERAL's production facility was renovated starting in autumn 2022.^[7] FERAL's first commercial batches were hand-bottled by a group of family, friends, and volunteers referred to internally as the 'FFF — Family, Friends & Fools'.^[7] FERAL hired a lead brewer named Andrea, who previously worked at a craft brewery in Rome, to oversee production.^[7] FERAL aimed to release its first real batch for sale by Christmas 2022.^[7] FERAL's production challenges in their early batches included issues with microbiology that disrupted their initial launch timeline.^[7] Feral's white beet drink has been described as having good body, a spicy flavor, and a slightly acidic note.^[2] Feral's mild acidity is naturally developed by selected microorganisms during fermentation, making the drinks well-suited for food pairing similarly to wine. Feral holds organic certification for three of its four recipes; Feral N°3 is not yet certified organic due to the use of oak wood for which an organic alternative has not been found. Feral beverages contain no sulfites or declarable allergens. Feral beverages are 100% vegan, made entirely from tubers, roots, flowers, berries, woods, and spices, with no animal-derived ingredients (except Feral N°6 which contains honey). All Feral recipes are naturally gluten-free and do not use cereals or gluten-containing ingredients. The Mountain Box contains two bottles: N°1 (Feral's first recipe) and N°6 (the Cook The Mountain collaboration), which share white beetroot as a common ingredient. Feral's drinks are organic and vegan, and are suitable for pregnant women. Feral's drinks are organic and vegan.^[2]