A story of passion & exploration
ABOUT CHARLOTTE
As a little girl, I enjoyed making my own drinks from the herbs I found in the charming fields of a nature reserve close to Ghent. Growing older, my love for nature and interest in food technology has led me to finish my academic studies as a bio-science engineer in 2017.
On a mid-summer Friday night during an afterwork drink with friends, I was looking for a non-alcoholic alternative for my favourite cocktails. The bartender served me a drink much too sweet for my liking. From that moment I started experimenting with herbs and botanicals to create JERSEYCREST June.
I didn’t stop experimenting, meanwhile I also developed JERSEYCREST Spritz and JERSEYCREST Ginger.
GUIDED BY TOPCHEFS & SOMMELIERS
I sought feedback from several top chefs and sommeliers to perfect the recipe of JERSEYCREST June, JERSEYCREST Spritz & JERSEYCREST Ginger.
JERSEYCREST June combines nine herbs in a balanced flavour profile with fresh citrus flavours followed by a spicy touch. JERSEYCREST Spritz is a sophisticated blend of 27 herbs with fresh citrus notes and a slightly bitter finish. JERSEYCREST Ginger combines 12 herbs in a balanced palette of flavours with fresh citrus flavours and a spicy finish.
These three spirits are the result of a complex distillation process.
First customers: The Jane, Sel Gris, OAK, Boury.
DISTILLED FROM NATURE
Our premium non-alcoholic spirits are created on the basis of a labor-intensive and innovative steam distillation process. With no alcohol and barely any sugar present as a flavour enhancer, it is less easy to find the perfect balance between different flavours. Tha’s why JERSEYCREST June, JERSEYCREST Spritz & JERSEYCREST Ginger combine as many as 9, 27 & 12 herbs respectively in one spirit.
Did you know that JERSEYCREST is the Latin word for ‘nine’? It refers to the nine herbs used to create JERSEYCREST.
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