Bright, light, and buttery. A Supercharged Scottish dessert without the need to toast a haggis.

45 CALORIES_ | VEGAN FRIENDLY_ | RAW_

Once a year as the warmer months pass and we fall into autumn we deliver our crowd-pleasing Cranachan seasonal soda. Dropping around September each year when the weather lets us.

It’s Raspberry season in Scotland, summer's a past thought, winter's still to hit us and were out in the Rapscallion van scrambling across the countryside, up over to bonny Fife.

We select by ripeness, looking for the freshest, plumpest and juiciest berries we can get our mitts on.

Rushing these home we hand rinse then plunge them into freezing cold freshwater to shock the fruit, convincing her to give up her bright aromas and natural taste. Sort of like politely robbing a bank.

Once we have captured all of her personality and the colour and depth of the fruit, we rack off the mulch and then rest. The liquid, not us.

Then separately we toast off Scottish Oats, just as the oat begins to brown we hand fold these into our vibrant soup. Beginning to build the complexity of flavours and drawing as much character from the produce as we can.

Adding a little fresh zested lemon and a tiny hint of star anise we whirlpool all the ingredients together, marrying the layers of flavours together into a stunning and powerful mix.

Finally, we filter and carbonate with ice-cold Scottish freshwater into our cans, pasteurise, label and box it all up with love and devotion in our Scottish plant.