Cherry, Watermelon and the rotating Seasonal are brewed only while their fruit is in season, in small hand-filled batches — one litre, €12 each. That is why the shelf looks different in October than it does today.
The cherries went into the vessel while they were still local and still worth using, which is the whole of the reasoning behind three of the bottles in the range.
They are made to the calendar of the fruit rather than to ours. Cherry, Watermelon and the rotating Seasonal are each one litre, each €12, and each is brewed only while the fruit that gives it its name is genuinely in season.
What the three seasonal drinks taste like
Cherry is deep and bright with a light tartness. Watermelon is lighter and juicier, and wants to be served very cold. Seasonal has no fixed flavour at all — it is built from whatever the season has given, so the bottle that carries that name in August is not the one that carried it in March.
Why the range shifts through the year
The base is the same as the rest of the drinks: highly alkaline water at pH 9.2, fermented under high pressure and held below 45 °C, with herbs, artichoke syrup, honey (absent after fermentation), stevia and live bacterial cultures. What changes is the fruit. It goes into the batch while it is in season, in small hand-filled runs, and when the season closes the drink is simply not made.
That is the only reason the seasonal shelf looks different in October than it does today. Fruit could be held through the year and the same three drinks made every month — but it would no longer be seasonal fruit, and it would not be the same drink.
What happens when a batch is finished
It is finished. The flavour returns when its fruit returns, which for most of them means next year. The rotating Seasonal is the exception in one direction only: it keeps coming back, but as a different drink each time, which is rather the point of it.
Whatever is in the bottles at any given moment is listed with the rest of the drinks, seasonal and year-round together. Open them slowly — these are live and there is pressure behind the cork — serve them cold, and expect a little natural sediment. There are no preservatives, colourings or flavourings in them, and the minimal alcohol that occurs naturally in fermentation leaves them classed as non-alcoholic.