Lemon Marmalade & Hibiscus

FRUIT - Intricate blend of herbs, flowers, roots & lemons.
TANNIN - The liquid is dry-hopped using Eclipse hops & spices.
SALINITY - Murray River salt provides salinity and creates a moreish sensation.
ACIDITY - Verjus from Semillon grapes from the Barossa Valley, Australia.
BALANCE - Just like the kitchen, sugar is used to balance at the end.

Water, verjus, sugar, lemon verbena, lemongrass, hibiscus, lemon myrtle, liquorice root, peppermint, salt, hops.

Store in a cool, dry place. Use a sparkling stopper to preserve carbonation. Refrigerate after opening and consume within 5-7 days.

Natural sediment may occur; agitate gently before serving. The use of natural ingredients may result in slight variances in colour and profile.