ACID IN THE MIX
ACID IN THE MIX
The Versa Series
Food waste from local businesses, upcycled into spirit. Each release is made with a partner and gives new purpose to an ingredient that has already served one life.
The Harvest Series
Ingredients distilled at their seasonal peak, made with the farmers and producers who grow them. Each release is an expression of what is growing around us, and when.
How to Use Them
Swap Acid in anywhere you’d use a clear spirit like vodka or gin: martinis, spritzes, highballs. Or pour it over ice with a splash of tonic or seltzer. Each spirit below comes with a high brow and a low brow recipe. Not sure where to start? Try our variety pack, with 6 of our favorites.
Click a spirit to see how to use it.
SMOKED TANGERINE ACID
Versa Series
Tangerine rinds recovered from a local juice producer are slow smoked for four hours over oak chips before being distilled under vacuum. The result is a bright and delicately smoky spirit with concentrated citrus character and a subtle candied tangerine finish.
Tasting notes: bright tangerine, soft smoke, candied citrus, oak, and a dry, lingering finish.
40% ABV
Use it like this…
Smoked Negroni (high brow)
• 1 oz Smoked Tangerine Acid
• 1 oz sweet vermouth
• 1 oz Campari
• Stir, strain over ice, torch an orange peel garnish
Smoked Tangerine Soda (low brow)
• 1 oz Smoked Tangerine Acid
• 3 oz orange soda or tonic
• Orange slice
COFFEE ACID
Versa Series · with Cafe Grumpy
Spent cold brew coffee grinds recovered from Cafe Grumpy are distilled under vacuum to create a rich, aromatic spirit with notes of roasted coffee, cocoa, and subtle caramel. The result is full flavored and balanced, with a lingering coffee finish.
Tasting notes: roasted coffee, cocoa, caramel and toasted notes.
40% ABV
Use it like this…
Coffee Boulevardier (high brow)
• 1 oz Coffee Acid
• 1 oz bourbon
• 1 oz Campari
• Stir, strain over ice
• Orange twist
Coffee Tonic (low brow)
• 1 oz Coffee Acid
• 3 oz tonic
• Lemon peel
CELERY ACID
Versa Series · with Farm.One
Celery grown at Farm.One and destined for the compost is recovered and distilled under vacuum, creating a bright, savory spirit with fresh vegetal character, subtle herbal notes, and a clean, crisp finish.
Tasting notes: fresh celery, green herbs, savory, lightly earthy, with a crisp finish.
40% ABV
Use it like this…
Salad G&T (high brow)
• 0.5 oz Celery Acid
• 0.5 oz Pepper Acid
• 0.5 oz cucumber gin
• 3 oz tonic
• Lime wheel
Celery Tonic (low brow)
• 1 oz Celery Acid
• 3 oz lemon soda or tonic
• Lime wedge
SMOKED GRAPEFRUIT ACID
Versa Series · with Golden Ratio
Grapefruit rinds recovered from Golden Ratio are slow smoked over oak before being distilled under vacuum, creating a bright, aromatic spirit with fresh grapefruit character and delicate smoke. The result is vibrant and citrus forward, with subtle oak and a clean finish.
Tasting notes: fresh grapefruit, bright citrus, soft smoke, oak, and a dry, lingering finish.
40% ABV
Use it like this…
Smoked Paloma Spritz (high brow)
• 1 oz Smoked Grapefruit Acid
• 1 oz tequila (blanco or lightly smoked if you want to lean into the profile)
• 0.5 oz dry vermouth
• 3 oz tonic or grapefruit soda
• Grapefruit peel
Smoked Grapefruit Soda (low brow)
• 1 oz Smoked Grapefruit Acid
• 3 oz grapefruit soda or tonic
• Grapefruit wedge
CHAI ACID
Versa Series · with Dona
Spent chai spice recovered from Dona’s production process is distilled under vacuum to create a warm, aromatic spirit with notes of cardamom, black tea, and baking spice. The result is layered and expressive, with a rich spice character and a dry finish.
Tasting notes: cardamom, black tea, cinnamon, baking spice, and a long, lingering finish.
40% ABV
Use it like this…
Dirty Coke (low brow)
• 2 oz Chai Acid
• Top with Mexican Coke
• Orange slice
Spiced Manhattan (high brow)
• 1 oz Chai Acid
• 1 oz rye whiskey
• 1 oz sweet vermouth
• Dash Angostura bitters
• Stir, strain over ice, orange twist
SEAWEED ACID
Harvest Series · with Violet Cove Oyster Co.
Sugar kelp harvested by Violet Cove Oyster Co. on Long Island is distilled under vacuum at peak season, capturing its fresh marine character in a bright, savory spirit. The result is clean and aromatic, with subtle salinity and a delicate vegetal character.
Tasting notes: fresh seaweed, saline, green vegetal notes, mineral, with a clean finish.
40% ABV
Use it like this…
Try it in a Dirty Martini, Gimlet, Margarita, Highball or Bloody Mary.
PEPPER ACID
Harvest Series · with Eckerton Hill Farm
Scorpion peppers grown at Eckerton Hill Farm are distilled under vacuum, capturing the pepper’s intensely fruity and floral character while leaving behind the heat. The result is an unexpected and deeply aromatic spirit that tastes unmistakably like scorpion pepper without the burn.
Tasting notes: ripe tropical fruit, floral, fresh pepper, bright citrus, no heat.
40% ABV
Use it like this…
Try it in a Margarita, Daiquiri, Paloma, Mojito, Martini or Highball.
HORSERADISH ACID
Harvest Series · with Holy Schmitt Farms
Savory and assertive, with a sinus-tingling lift that settles into deep, earthy complexity. The finish is dry, grounded, and distinctly root-driven.
40% ABV
Use it like this…
Try it in a Bloody Mary, Dirty Martini, Gibson, Gimlet or Highball.