Blended using only a handful of nature's own ingredients — Bemuse has a base of raw (British) honey, fermented with yeast and water and then infused with a diverse array of all natural botanicals and flavourings.
It's a refreshing choice for consumers who are following a clean diet, in an era when the benefits of avoiding ultra-processed foods are recognised and transparency around ingredients used has become an expected norm.
These drinks are lightly effervescent and bone dry; offering a curious surprise to those expecting sweetness from a honey-based drink. The natural fermentation process creates a bright acidity, alongside a subtle earthiness that's more akin to a naturally sparkling wine than anything sugary or soft.
Co-founder Anna Chalov explains the intriguingly different taste: “Customers are often surprised to discover that our drinks are dry, and even a little tangy — with an acidic edge. It's that acidity that gives Bemuse its grown-up profile and the complexity to serve with food, offering a real alternative to an alcoholic drink.”
As well as pairing beautifully with food, Bemuse's acidity also makes for a versatile cocktail base — lending structure and balance to low-ABV creations as well as alcoholic serves. Indeed, these drinks have captured the attention of mixologists at prestigious hospitality venues the Sheraton Grand hotel (Mayfair), Dalloway Terrace and The Coral Room at the Bloomsbury Hotel, amongst others.
Adding further appeal, Bemuse's acidic nature makes it a brilliant replacement for fresh citrus in cocktails; reducing food waste and the need for fruits that can often go unused.
Bemuse is available in four flavour-forward, multi-award winning blends:
● Origo — spring wildflower honey blended with citra and ekuanot hops; zesty, sharp and aromatic
● Pomona — apple blossom honey infused with cardamom and ginger; dry with a lively, citrusy tang
● Calluna — raw heather honey with tarragon and Thai basil; earthy and herbaceous
● Fiora — rosé blend of English meadow borage honey with wild raspberry; delicately floral and refreshingly crisp.
Anna, who is something of a nature lover, told That's Food and Drink: "We wanted to create drinks that were kind to the body, and kind to the planet too. Honey-based drinks have a lower environmental footprint than more 'traditional' wines, requiring no additional irrigation or pesticides. Bees are a vital part of the biodiversity underpinning the entire food chain, and by investing in honey cultivation we can also play a role in helping to boost the dwindling bee population.”
There's little doubt that these drinks have nature at their beating heart. So as we head into the season of bank holidays, BBQs, staycations and summer parties — consumers can savour every sip in the knowledge that the contents of their glass are delicious, guilt-free and planet friendly too. Surely that makes for a refreshingly different choice this summer?