{"title":"REC | Proxy | Core","description":null,"products":[{"product_id":"safranfou-laska-nv","title":"LASKÀ","description":"\u003cp\u003ePale and veiled, like mist over limestone. Umami, puffed rice, a hint of something milky.\u003cbr\u003eCreamy. Alive. Long.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eLaskà is where SafranFou begins — the simplest expression, and the one that makes the logic of the whole project immediately clear. Maël Le Noguillard and Marie-Noëlle Bourgeois make their kefir in Padern, in the old cooperative cellar where winemakers have worked for generations. The ingredients are few: a live culture of bacteria and wild yeasts, raw cane sugar, lemon juice, filtered water, dried figs, and koji — the fermentation culture behind miso and sake. In Laskà, koji replaces cane sugar entirely, driving the development of unusual aromatics: umami depth, a creamy texture, and a long acidulated finish. Fermentation runs until no sugar remains. What's left is completely dry, naturally sparkling, and alive.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394594709836,"sku":"SW-SAFRANFOU-LASKA-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_4252ec1a-7250-48f4-8279-4d0f86bb7bb0.jpg?v=1783337267"},{"product_id":"safranfou-dalma-nv","title":"DALMÀ","description":"\u003cp\u003ePale and veiled, with a floral lift. Umami, lavender, a milky softness, long acidulated finish.\u003cbr\u003eTextured. Floral. Quietly complex.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eDalmà follows the same logic as Laskà — koji-driven, bone-dry, built for the table — but with a different koji strain and the addition of lavender floral water. The lavender doesn't perfume it; it opens the aromatics and then steps back, leaving the umami structure to carry the weight. The result is the most complex drink in the SafranFou range: creamy texture, a long floral finish, and a dry, savoury depth that works best alongside food with some complexity of its own. Fermentation runs to completion. Not pasteurised.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394594971980,"sku":"SW-SAFRANFOU-DALMA-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_7960e011-da5e-4cde-8089-8c318c67a9d1.jpg?v=1783337188"},{"product_id":"safranfou-safran-nv","title":"SAFRAN","description":"\u003cp\u003eLuminous golden yellow, stained by the saffron. Intense florals, lemon freshness, a spiced depth.\u003cbr\u003eDelicate. Persistent. Rare.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSafran is the drink that gives SafranFou its name. Maël Le Noguillard grows the saffron himself on a small plot in Padern — each crocus flower picked by hand, each stigma harvested at dawn when the flowers open. The saffron gives the kefir its luminous golden colour, intense floral aromatics, and a dry finish that is subtly bitter and long. Unlike Laskà and Dalmà, there is no koji here — the saffron works alone, paired only with lemon, dried figs, and the live kefir culture. Fermentation runs to completion. Not pasteurised. Estate-grown saffron from Padern, certified organic.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394595201356,"sku":"SW-SAFRANFOU-SAFRAN-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_2f3cfba5-1e14-466d-bda5-8275e7d98026.jpg?v=1783337122"},{"product_id":"ambijus-clearly-confused-nv","title":"CLEARLY CONFUSED","description":"\u003cp\u003eHazy pale gold like morning light through a pine forest.\nFermented apple, spruce needle, elderflower, a whisper of juniper.\nWild. Cidery. Completely its own thing.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe name is an oxymoron on purpose. Clearly Confused doesn't know what it is — and that's exactly the point. Brothers Christian and Alexander Jansen started Ambijus in 2020 from a garage in Oslo, fermenting spruce needles out of curiosity. Their lab at Sollihøgda — what they call their terroir — is where they developed this drink: six ingredients, each fermented separately using Pichia kluyveri yeast, then blended. Fermented apple gives a cidery spine. Spruce and juniper put you in a Norwegian forest. Elderflower lifts the whole thing. Somewhere between an aromatic cider and an orange wine. Serve chilled at 8–10°C.\u003c\/p\u003e","brand":"Ambijus","offers":[{"title":"Default Title","offer_id":57394595987788,"sku":"SW-AMBIJUS-CLEARLY-CONFUSED-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_b001099d-e83e-4892-bbc5-df15dee976bb.jpg?v=1783337564"},{"product_id":"ambijus-real-fantasy-nv","title":"REAL FANTASY","description":"\u003cp\u003eDeep garnet with a violet edge, like lingonberry ink.\nElderberry, raspberry, wild blueberry, black pepper, oak.\nStructured. Spiced. Surprisingly serious.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eReal Fantasy is the red wine of the Ambijus range — in spirit, not in grape. Inspired by the Norwegian mountains, it pulls flavour from the wild: elderberry, raspberry, blueberry, fermented alongside toasted oak and black peppercorn. The kombucha base adds acidity and a touch of funk. Brothers Christian and Alexander ferment each ingredient separately in their lab outside Oslo, then blend. Dense, structured, and spiced. Pour with something rich. Let it breathe ten minutes.\u003c\/p\u003e","brand":"Ambijus","offers":[{"title":"Default Title","offer_id":57394596020556,"sku":"SW-AMBIJUS-REAL-FANTASY-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_28a623a2-0d76-4fbc-bc1b-7acd4b5f3ec2.jpg?v=1783337492"},{"product_id":"ambijus-act-naturally-nv","title":"ACT NATURALLY","description":"\u003cp\u003ePale amber, still and translucent, like seawater in a glass jar.\nGooseberry, peach, oolong, a lick of sea salt and toasted oak.\nDry. Coastal. Quietly complex.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eAct Naturally started as a homage to fermentation — the microorganisms, the process, the patience. What it became is a drink that tastes like the Norwegian coastline smells. Kombucha forms the base, then gooseberry and peach bring fruit without sweetness. Oolong adds a tea-like structure. Norwegian sea salt finishes each sip with a mineral edge that keeps you reaching back. Christian and Alexander Jansen ferment each component separately before blending. Close to a dry white wine in how it sits on the table. Best with food that has a bit of salt and fat.\u003c\/p\u003e","brand":"Ambijus","offers":[{"title":"Default Title","offer_id":57394596282700,"sku":"SW-AMBIJUS-ACT-NATURALLY-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_5396e502-b200-4554-8d7f-a674abeb9202.jpg?v=1783337412"},{"product_id":"cul-sec-balade-minerale-nv","title":"BALADE MINÉRALE","description":"\u003cp\u003ePale straw with a fine persistent bubble, like mineral water that grew up.\nSea salt, green gooseberry, stone fruit, a resinous hint of Douglas fir.\nSaline. Mineral. Surprisingly grippy.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eEmile and Mélanie started Cul Sec because their father stopped drinking. They wanted to find him something with the same complexity he'd lost. Balade Minérale — a mineral stroll — pulls organic Müller-Thurgau and Bacchus grapes together with oyster shells, dulse seaweed from the North Sea coast, Douglas fir needles, and hand-picked gooseberry. Skins cold-macerated in kombucha to extract tannin and structure. The result tastes like a walk along the Dutch shoreline: briny, green, precise. No alcohol extracted. Nothing removed. Just ingredients and time.\u003c\/p\u003e","brand":"Fruitslagers","offers":[{"title":"Default Title","offer_id":57394596315468,"sku":"SW-CUL-SEC-BALADE-MINERALE-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_d818c3d3-6b1e-4b43-960c-8766ea106694.jpg?v=1783338415"},{"product_id":"cul-sec-rouge-en-voiture-nv","title":"ROUGE EN VOITURE","description":"\u003cp\u003eDark ruby with a subtle effervescence that climbs slowly to the surface.\nBlackberry leaf, rhubarb, hibiscus, dark cocoa, a smoky back note.\nJuicy. Structured. Wild in the right way.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRouge en Voiture. Red, on the road. It's a drink that moves. Built on organic Sangiovese grape juice, Emile and Mélanie from Fruitslagers push it through an extended kombucha maceration, then layer in rhubarb, red currant, hibiscus, blackberry leaf, and cocoa — each ingredient sourced from farmers at the edge of fields, food forests, or their own regenerative growing network. The skins give tannin. The rhubarb gives lift. The oak gives length. A red that has the volcanic, dark-fruit character that makes you forget what's not in it.\u003c\/p\u003e","brand":"Fruitslagers","offers":[{"title":"Default Title","offer_id":57394603131212,"sku":"SW-CUL-SEC-ROUGE-EN-VOITURE-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_0a271350-55ce-4c2f-9463-44ca6fa883bc.jpg?v=1783338361"},{"product_id":"cul-sec-letable-fume-nv","title":"L'ÉTABLE FUMÉ","description":"\u003cp\u003eAmber-gold like dried hay pressed into a jar.\nQuince, pear, rosemary smoke, a grip of oak and wild herbs.\nFunky. Dry. Barn-door-open strange.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eL'Étable Fumé — the smoky barn. That's exactly what it smells like when you open it. Emile and Mélanie built this as their orange entry: organic grapes macerated with pear, dried quince, and rosemary over oak — pulling a resinous smokiness that makes you think of cured hay and stone floors. It's the wildest of the four Cul Sec cuvées and the one that rewards patience. Let it sit in the glass for five minutes. The pear softens. The quince opens up. The smoke becomes something more like incense.\u003c\/p\u003e","brand":"Fruitslagers","offers":[{"title":"Default Title","offer_id":57394603360588,"sku":"SW-CUL-SEC-LETABLE-FUME-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_f1c4bbeb-cd30-4561-9b9a-f27f4593cf57.jpg?v=1783338276"},{"product_id":"cul-sec-souris-sous-la-rhubarbe-nv","title":"SOURIS SOUS LA RHUBARBE","description":"\u003cp\u003eSoft pink with a copper edge, like the inside of a rhubarb stalk held to light.\nRhubarb, aronia, blackcurrant leaf, a touch of umami and oak tannin.\nEarthy. Floral. Deliciously unsettling.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eMouse under the Rhubarb. Emile and Mélanie's sense of humour is in the name. This is the rosé of the Cul Sec range — but rosé in the way a natural wine is rosé: earthy, slightly wild, nothing like pale Provence. Bacchus and Raspberry Red give the base. Rhubarb and aronia bring acidity and dark-fruit depth. A lacto-fermented tomato adds genuine umami — savoury and strange in the best way. Hot oak infusion gives tannin. Blackcurrant leaf gives green-fruit backbone.\u003c\/p\u003e","brand":"Fruitslagers","offers":[{"title":"Default Title","offer_id":57394603491660,"sku":"SW-CUL-SEC-SOURIS-SOUS-LA-RHUBARBE-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_cb13a6ec-19e4-4331-adf7-6c1dccede49c.jpg?v=1783337971"},{"product_id":"leiner-field-blends-ferment-lemon-thyme-nv","title":"FIELD BLENDS FERMENT LEMON THYME","description":"\u003cp\u003ePale gold, lightly hazy, fine bead rising through the glass like a blanc de blancs.\nLemon thyme, white grape, ginger, a fine saline mineral lift.\nCitric. Salty. Genuinely surprising.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSven Leiner didn't want to dealcoholise anything. He wanted fermentation — the complexity, the acidity, the living quality — without the alcohol. The Lemon Thyme is the result: kombucha-fermented white grape juice, white beet, ginger, hay extract, bay leaf, and lemon thyme. Everything goes through a multi-strain kombucha culture in the cellar where Riesling and Spätburgunder usually age. The lemon thyme is unmistakable — citric, herbal, finely salty. Demeter certified. Under 0.5% ABV and better with food than most of what's in the glass next to it.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394604114252,"sku":"SW-LEINER-FIELD-BLENDS-FERMENT-LEMON-THYME-NV","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_e38486be-0a7e-49b1-a671-76db36b31a44.jpg?v=1783339039"},{"product_id":"leiner-field-blends-ferment-ruby-beet-nv","title":"FIELD BLENDS FERMENT RUBY BEET","description":"\u003cp\u003eDeep violet-red with an earthy opacity, like beet juice fermenting in a clay crock.\nRed beet, rosemary, sage, dried thyme, dark mineral depth.\nSpiced. Earthy. More complex than it has any right to be.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRuby Beet is the red counterpart to Lemon Thyme, and it goes further. In the biodynamic cellar at Ilbesheim, Sven Leiner ferments red grape juice with red beet, rosemary, sage, thyme, and bay leaf through a kombucha culture. The beet gives depth and a slight earthiness. The rosemary cuts through with resin. Sage and thyme build something herbal and warm that lingers long after the glass is empty. May throw sediment — that's fine. Goes dark. Goes deep.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394604147020,"sku":"SW-LEINER-FIELD-BLENDS-FERMENT-RUBY-BEET-NV","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_6a4ec5c7-66e0-473b-82b4-60a315894869.jpg?v=1783338976"},{"product_id":"apple-raspberry-vinegar","title":"APPLE, RASPBERRY VINEGAR","description":"\u003cp\u003eThe base is the same slow, two-step ferment as every UTOPIA vinegar — 12 months as cider in neutral oak, then another year turning to vinegar the original Orleans way. What's different here is what happens after: a maceration of fresh raspberries, folded into the finished vinegar in a small, limited batch, adding a bright, jammy top note over the base's natural depth.\u003c\/p\u003e\u003cp\u003eUnpasteurised, unsulfured, only coarsely filtered. Drink it diluted (1 part vinegar to 9 parts sparkling water, or add a splash of alcohol to taste), or use it in cocktails, shrubs, switchels, dressings, or fresh juices.\u003c\/p\u003e","brand":"Utopia","offers":[{"title":"Default Title","offer_id":57941714436428,"sku":"SW-CZ-UTOP-RASP-NV","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_bbd29516-b4ab-4799-bb8e-f936dc2558b3.jpg?v=1783362287"},{"product_id":"apple-sour-cherry-elderflower-vinegar","title":"APPLE, SOUR CHERRY, ELDERFLOWER VINEGAR","description":"\u003cp\u003eUTOPIA's base vinegar — 12 months as cider, another year turning slowly to vinegar the original Orleans way — macerated here with sour cherries and elderflower for a floral, tart, faintly summery batch. A touch of organic sugar rounds the edges without dulling the acidity.\u003c\/p\u003e\u003cp\u003eUnpasteurised, unsulfured, only coarsely filtered. Drink it diluted (1 part vinegar to 9 parts sparkling water, or add a splash of alcohol to taste), or use it in cocktails, shrubs, switchels, dressings, or fresh juices.\u003c\/p\u003e","brand":"Utopia","offers":[{"title":"Default Title","offer_id":57941714469196,"sku":"SW-CZ-UTOP-CHEL-NV","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_8725a368-527b-4d7d-82ed-b12ef1d237d9.jpg?v=1783362359"},{"product_id":"apple-smoked-plum-honey-vinegar","title":"APPLE, SMOKED PLUM, HONEY VINEGAR","description":"\u003cp\u003eUTOPIA's base vinegar, macerated with dried plums smoked over plum wood and a touch of honey — the deepest, most autumnal bottle in the range. Same slow foundation as the rest: 12 months as cider, then another year turning to vinegar the original Orleans way.\u003c\/p\u003e\u003cp\u003eUnpasteurised, unsulfured, only coarsely filtered. Drink it diluted (1 part vinegar to 9 parts sparkling water, or add a splash of alcohol to taste), or use it in cocktails, shrubs, switchels, dressings, marinades, or hot drinks.\u003c\/p\u003e","brand":"Utopia","offers":[{"title":"Default Title","offer_id":57941714698572,"sku":"SW-CZ-UTOP-PLUM-NV","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_f148fa59-9a30-491c-9546-43bb0d6d7246.jpg?v=1783362425"}],"url":"https:\/\/www.stranger.wine\/en-eu\/collections\/rec-proxy-core.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}