Salted Raspberry and Chamomile

Freeze-dried Tasmanian raspberries get a 48 hour cold steep here, and that is the whole idea behind NON. Freeze drying pulls roughly 85 percent of the water out of the fruit before it ever reaches the tank, so what lands in the glass is concentrated berry rather than watered-down juice. Chamomile does the job tannin does in wine, leaving a creamy floral grip on the finish, with a little more coming from the raspberry skins. Murray River salt supplies the salinity that makes it moreish, and verjus pressed from Semillon grapes in the Barossa Valley brings the acidity that keeps it from reading as soft drink. Sparkling, vegan and gluten free, at 37 calories per 150ml pour. Serve it cold in a wine glass. NON points it at citrus-forward salads, creamy desserts or cured meats, and it holds its own at brunch or over a long dinner.