Seltzer is serious business. I’m not even joking. We’re so serious about seltzer that we fermented a batch in freshly emptied wine barrels from the Willamette Valley, using our mixed culture blend of wild yeast and lactic acid bacteria. We even propagated that yeast in apple juice first, to remove any residual gluten. That’s serious.. Next, we added a seriously large amount of raspberry and blackberry puree, to juice it up. Then we thought, “Ya know what? Let’s add Meyer lemon peel, cause dang, it tastes good. Heck, why not?” And here we are with a flavorful, lightly tart and funky seltzer that finishes super crisp and is as refreshing as any other seltzer out there.