The base is made from apricots which have been soaked in Oloroso sherry then roasted to caramel brown, toasted hay, and salted magnolia flowers. It is given extra tannin from Yunnan tea, marigold and pine sap. This base is then fermented in multiple ways, using Pichia Kluyveri yeasts, kefir grains, and kombucha scoby to recreate the types of acidity one finds in natural wines. The blend is finished with fermented gooseberries, to lend tartness and an elegant finish.