Sparkling botanical soda, steeped and bottled in Singapore. Six infusions, each one the colour of the thing it was made from — and nothing else.
Every botanical goes into hot water first and sits there. Roselle takes eight minutes, pandan takes twenty. Nothing arrives at the factory as a syrup.
There is no colouring on the ingredients list. It's why the blue one behaves the way it does, and why no two production runs match exactly.
Enough to carry the botanical and not much more. No stevia, no sucralose — they flatten the top notes we spent the steep building.
Butterfly pea flower turns water a deep indigo. Add something acidic and the pigment reorganises into violet — it takes about four seconds. We put the lime in the can, so it happens on the way to you rather than in front of you.
Pour it over ice and hold it up to a window. That's the whole pitch for this flavour, and it is enough.