We start with good spirits — gin, whisky, vodka — and infuse them slowly with real ingredients: loose-leaf teas, fresh botanicals, preserved fruit. Small batches, made and finished by hand, with no artificial colours; where we sweeten, we use monk fruit rather than refined sugar. Each batch is crafted in Hong Kong and bottled at 220ml.

Behind every bottle is a small team that crosses the bar and the kitchen — founder, chef, bartender and coffeemaker. Between us, we've run a dessert bar and a cocktail bar, and cooked in Michelin-starred restaurants and luxury hotels. So alongside classic mixology, we bring culinary technique to the way we invent flavours — more inventive than a traditional ready-to-drink.