High Point Fermented Ruby Aperitif

The makers say this is the first fermented non-alcoholic aperitif.  I don’t know exactly what impact that has on the taste but I’m certainly enjoying the hard-hitting complexities of this drink. The bitterness of grapefruit peel zest is confidently up front taking a lot of the heft, together with pink peppercorns, the gentler and more aromatic orange peel, more bitterness from wormwood and a slight perfumed hit from lavender.  Underneath these flavours is a mouth-filling base of apple vinegar and tea. The sourness of hibiscus is gently married to a little sweetness, but not too much. It’s bold, it’s big, it’s not relying on tonic as so many non-alcoholic drinks do, and it’ll do me very nicely.  The bottle is pleasingly elegant and the deep garnet colour glows in the glass.  Definitely one to keep.