2.1% ABV
Beetlejuice
Dark cherry and garden beet. Earthy, ruby-bright, and a little bit wild — the one people try first and talk about second.
Cherry · Beet · Mint
Why maple
It starts in the sugarbush
01
Sap, not syrup bottles
Every spring we tap our own maples in Canandaigua. That sap — and the syrup we boil from it — is what feeds the ferment. Maple is the base of this drink, not a flavor stirred in at the end.
02
Brewed tea, patient ferment
Real brewed tea and a living culture do the work. We ferment slow and finish light, landing between 1.5% and 2.2% alcohol so a can fits an afternoon on the tractor-side picnic table.
03
New York fruit, nothing hiding
Concord grapes, apples, cherries, cranberries, ginger. Fruit-forward, lightly sweet, dry on the finish. No artificial color, no shortcuts we'd be embarrassed to explain at the farm stand.
04
Canned here, poured here first
We're launching at the farm before anywhere else. You'll taste it where it's made, and what you tell us shapes which flavors get the next run.
