Our original recipe stems from the Côte d’Ivoire in West Africa, where the drink is known as GNAMAKOUDJI, meaning “spicy water”. It is traditionally prepared in the kitchen for celebrations with family and friends but it can often be found on street corners being sold by local women as a thirst-quenching tonic, or being drunk by grooms on the morning of the wedding to boost virility.

To stay as true as possible to the original recipe, we start at the root – the fieriest, freshest root ginger from the Côte d’Ivoire to be precise – and unlike other drinks, we don’t use extracts, additives or half measures.

After 8-10 months, our ginger is mature enough to be harvested from the earth. After careful cleaning, the roots are washed in fresh water before being diced. We then crush the ginger to extract as much fresh juice as possible. Once it is crushed, the root ginger juice is infused in spring water for several hours before being blended with pure fruit juice and spices. Finally, we lock in all the nutrients through a gentle pasteurisation process, and insist on leaving our root ginger unfiltered as it is filled in the bottle. Then it is capped, packed and ready for you to enjoy!

Our process is designed so that you can reap all the natural benefits of the root – to find out more about the benefits of ginger, take a look at The Power of Ginger.