N°6 Cook The Mountain

N°6 Cook The Mountain is a fermented botanical drink from FERAL, the Trentino startup based in Mezzolombardo, in the Italian Dolomites. It was created as a four-handed collaboration with the team at Atelier Moessmer, the three-Michelin-starred restaurant of chef Norbert Niederkofler, and takes its name from Niederkofler's 'Cook The Mountain' philosophy. The recipe was developed together with sommelier Lukas Gerges and chef Mauro Siega. It was presented on 21 January 2026.^{[1],[2],[3],[4],[5],[6],[7]}

FERAL frames the bottle as the 'Cook the Mountain' philosophy captured in a glass, and as an expression of a waste-free, local cuisine approach with a distinctly alpine soul. The company positions its range more broadly as non-alcoholic botanical ferments distinct from de-alcoholised wine, kombucha, tea or infusions, built on lactic fermentation that generates acidity and structure rather than alcohol.^[3],[4]

The declared composition is a fermented white beet base (water, white beet juice from concentrate 20%), botanical extract of fennel seeds, linden flowers, mountain pine, juniper berries, sage, mint, and chili pepper, grape verjuice, linden honey, and apple cider vinegar.^[1]

Fermented White Beet — Base. The base is fermented white beet juice from concentrate, at 20% of the formulation. White beetroot is the foundation across much of FERAL's range; N°6 shares it with N°1, the two bottles paired together in the producer's Mountain Box.^[1]

Mountain Pine (Pinus mugo) — Defining Botanical. Mountain pine is the defining ingredient of N°6. FERAL describes Pinus mugo as a conifer growing at high altitude between 1,500 and 2,500 metres, a resilient plant adapted to cold, wind and poor soils that helps protect mountain terrain from erosion.^[8]

Linden Honey — Sweetening Component. The honey is sourced from Miele Thun, a Trentino-based producer specialising in nomadic beekeeping. Linden honey is one of the ingredients FERAL uses across its recipes.^[9]

Botanical Extract — Aromatic Complex. Alongside mountain pine, the botanical extract carries fennel seeds, linden flowers, juniper berries, sage, mint and chili pepper.^[1]

Grape Verjuice and Apple Cider Vinegar — Acidity. Grape verjuice and apple cider vinegar complete the formulation.^[1]

Palate. FERAL describes N°6 as a star-rated balsamic recipe, neither too spicy nor too sweet, and totally balanced.^[10]

N°6 Cook The Mountain is available at Atelier Moessmer, the three-Michelin-starred restaurant of Norbert Niederkofler, with whose team the recipe was created.^[11]

Production. FERAL ferments, macerates and bottles all of its products in-house at its fermentery in Mezzolombardo, in the province of Trento, between Trento and Bolzano.

Ingredients Policy. FERAL's beverages are made without preservatives or sulfites and contain no declarable allergens; all recipes are naturally gluten-free, using no cereals or gluten-containing ingredients. The range is otherwise described as 100% vegan, made from tubers, roots, flowers, berries, woods and spices, with N°6 the exception because it contains honey.