N°6 Cook The Mountain

Palate. FERAL describes N°6 as a star-rated balsamic recipe, neither too spicy nor too sweet, and totally balanced.^[5]

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.^[6]

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.^[3]

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.^[4]

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.

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.^[1],[2]