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Rhubarb Soda 24

SOUR FACE PULL. Definitely the lady of the lot; delicate, floral but with an earthy finish.

FRUIT TO CAN
ETHOS

NEVER FROM CONCENTRATE

ALWAYS LOW
CALORIE

£60.00 Regular price £64.00

STOCK UP YER FRIDGE

Rhubarb Soda 24

£60.00 Regular price £64.00

SOUR FACE PULL.


Definitely the lady of the lot; delicate, floral but with an earthy finish.

A can of RapsScallion Soda, S_01 Rhubarb flavor.

After the cold dark months, we start sourcing the best Scottish crops and , strike a deal with a handshake, then race the good stuff back home to our canning plant, in the deepest, darkest Gorbals of Glasgow. Time is of the essence with raw produce of this grade, so we immediately hand wash every stalk, dry it, then dice ready for the cold infusion process to begin. Leaving the product infusing overnight to slowly draw out all the earthy tones and bright aromas you want to capture from this plant.

Chopped rhubarb pieces in a metal mixing bowl.

The taste of your grannies garden… in a can.

Hand holding a can attached to a label reading 'Sour Face Pull.'

The lady of the lot; elegant, but likes to party with Gin.

Person pouring a drink from a can into a glass.

Delicate & Floral, with an Earthy Finish.

DESCRIPTION

The taste of your grannies garden… in a can.

Rhubarb is one of our key seasonal flavours, reminiscent of childhood's spent in allotments and warm puddings on cold evenings. Definitely the lady of the lot; elegant, but likes to party with Gin.

53 CALORIES PER CAN_ | VEGAN FRIENDLY_ | RAW_

We stock up and produce this each spring around April + May, weather permitting.

After the cold dark months, we start sourcing the best Scottish crops and , strike a deal with a handshake, then race the good stuff back home to our canning plant, in the deepest, darkest Gorbals of Glasgow.

Time is of the essence with raw produce of this grade, so we immediately hand wash every stalk, dry it, then dice ready for the cold infusion process to begin. Leaving the product infusing overnight to slowly draw out all the earthy tones and bright aromas you want to capture from this plant.

Hand crushing Sichuan pepper, also known as pink or ghost pepper, we dust this over the infusion to add a bite and help balance out the flavours over the natural variances and bitterness present in the rhubarb.

Then its time to add the magic; zesting pink grapefruit we candy this in an ancient process to bond the flavours to the oils and finally we whirlpool the whole lot together before filtering and carbonating with freezing cold Scottish freshwater and sealing all the goodness into a can immediately.

Finally, we pasteurise, then hand label with our signature passion, and love.

Our first release of 2024 drops exclusively to our FwB Community. First cases will ship w/c 6th May.

WHAT'S IN THE CAN?
  • CARBONATED SCOTTISH WATER
  • SCOTTISH OUTDOOR-GROWN RHUBARB
  • CANDIED PINK GRAPEFRUIT ZEST
  • CRUSHED SICHUAN PEPPER
  • RAW ORGANIC CANE SUGAR
  • VITAMIN C
PAIRING

Engineered with a lighter fizz and a delicate finish. A perfect partner with citrussy Gin.
We prefer a pint of it over ice at the .tart of Summer with a fat grapefruit wedge in there for good measure.

OUR RHUBARB LOVES:

+ GRAPEFRUIT WEDGES
+ TANGERINE WEDGES
+ GREEN APPLE SLICES
+ ROSEMARY SPEARS
+ MINT LEAVES
+ CUSTARD !?

NUTRITIONAL INFO: PER 100ML

ENERGY (KJ): 97 KJ
ENERGY (CALORIES): 23 KCAL
PROTEIN: 0.2 G
SATURATED FATS: 0.1 G
CARBOHYDRATE: 5.4 G
TOTAL SUGARS: 5 G
TOTAL FAT: 0.2 G
FIBRE: <0.5 G
SODIUM: <0.1 G

RAW INGREDIENTS

REAL FLAVOUR

Fruit from the farm, flavour from the fruit.

We believe that the best flavour comes from the freshest produce and drinks don't need to be adulterated with artificial ingredients.

But you will be the real judge of that.

GUILT FREE DRINKING

SOFT DRINKS FOR ADULTS

We were fed up with soft drinks being treated like a second class citizen.

These sodas are pure expressions of the fruit itself. We create layers of flavour that should unravel as carbonation subsides and the liquid warms in your hand.

Complex, yes. Sophisticated?

We're working on that.


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