Yamilé is an energetic, sparkling rosé cuvée of carbonic raspberry and gooseberry, fermented and smoked rhubarb, goldenrod, and pink peppercorn kefir, named after a Peruvian fermentation expert and Muri friend/collaborator, Yamilé. Made by blending a series of short fermentations, starting with a base of carbonic macerated raspberries (made via tank-pressurized CO2), which provides tart flavors with lots of acidity, and lends the drink a playful bubblegum pink color. Honey is the primary sugar source, which is balanced by gooseberry wine. Lacto fermented rhubarb is layered next, whereby they smoke the fruit over beechwood for two days, which adds a savory note.

Finally, they finish the blend with water kefir macerated with star anise, seven-times-blanched pink peppercorn (a tree nut), and goldenrod flowers. Yamilé is then carbonated to 2.5 bar. Yamilé is nonalcoholic, has no added sulfites, and is pasteurized. No artificial additives, flavors, or preservatives.

Flavor profile

Dry, aromatic, and funky. A nose of overripe golden tomato and red fruit, with a palate of salty smoke and gentle raspberry acidity. Pair with seafood, smoked fish, or creamy desserts.