N°2 White Beet Ginger Allspice

N°2 White Beet Ginger Allspice is one of six beverages in the FERAL range, a lineup of fermented botanical drinks produced in Mezzolombardo, in the Piana Rotaliana area of Trentino, Italy. It belongs to the producer's beet-based series (N°1 through N°4), built on lactic fermentation rather than dealcoholization: lactic acid bacteria consume the sugars naturally present in beet juice and convert them into lactic acid, generating acidity and mouthfeel without producing alcohol. FERAL classifies its products as 'fermentati botanici' — botanical ferments — a category it positions as distinct from soft drinks, wine, and non-alcoholic wine.^[1]

Sources differ on the exact composition of N°2. The producer's website lists white beet, ginger and allspice. Accounts dated July 2023, November 2025 and December 2025 add juniper berries to that list, and a December 2025 account describes the drink as fermented white and red beet juice combined with ginger extract, allspice, juniper berries, sugar, malic acid, and apple and safflower concentrate.^[2],[3]

White Beet — Fermented Base. The foundation of N°2 is lacto-fermented white beet juice. FERAL sources organic beets from Germany to guarantee organic status, while herbs, spices and roots come from the Dolomites territory. One December 2025 account describes the base as fermented white and red beet juice.^[4]

Ginger — Spice Lift. Ginger pieces are infused into the lacto-fermented white beet juice. A December 2025 account instead describes the ginger contribution as a ginger extract combined with the fermented beet juice.^[4]

Allspice — Warming Aromatic. Allspice is infused into the beet base and is credited with the drink's festive note.^[5]

Juniper Berries — Botanical Infusion. Juniper berries are infused alongside the ginger and allspice.^[3]

Sugar, Malic Acid and Fruit Concentrate — Adjustments. A December 2025 account additionally lists sugar, malic acid, and apple and safflower concentrate among the components of N°2.^[2]

The fermented juice is then macerated and infused with the spices and botanicals. FERAL notes that white beet shifts from earthy and sweet before fermentation to fresh, acidic and floral-smelling afterwards.^{[4],[6],[7],[8]}

Palate. N°2 is described as spicy and warm, explosive and intense with ginger and allspice, and as having a Christmas-like taste, with a festive note attributed to the allspice. It carries more body than N°1 while remaining refreshing.^[2],[5]

Structure. Points the sources support:^[3]

• Body: fuller than N°1, while still refreshing
• Complexity: spicy and warm, with intense ginger and allspice

Glassware. FERAL recommends serving its beverages in a wine glass, and provides pairing and serving temperature suggestions for each product.

Shelf Life. FERAL's beverages have an 18-month shelf life. Every production batch is tested every three months to verify chemical, physical, microbiological and organoleptic integrity.

N°2 is suggested for Asian cuisine and for dessert, and for umami and spicy dishes as well as chocolate. A January 2024 account judged it likely designed to pair with very spicy dishes or bitter chocolates.^[2],[5]

FERAL also states that N°2 was the subject of a collaboration with La Taola that transformed the liquid beverage into a different form.^[9]

Specifications. Classification and figures reported for N°2 and for the FERAL range:^[1]

• Category: fermented botanical beverage (fermentato botanico), beet-based still recipe
• Alcohol: 0%
• Carbonation: still — the first four FERAL references are bubble-free, as the lactic bacteria strains used produce no carbon dioxide
• Energy: approximately 19 kcal per 100 ml across the range
• Residual sugar: 3–4% across the range (maximum 4.3%), except N°5 at 0%
• Total acidity: 3–8 g/l depending on the beverage

Production. FERAL ferments, macerates and bottles all of its products in-house at its fermenteria in Mezzolombardo, in the province of Trento, between Trento and Bolzano and surrounded by Teroldego vineyards and apple orchards. All extractions and macerations are produced in-house, and the company collaborates with organic-certified farmers rather than growing its own ingredients. After production the beverages rest for several weeks so that solids precipitate through cold clarification, and they undergo flash pasteurisation after bottling for sanitary assurance. Bottles are dark glass, which FERAL uses to prevent the juices from oxidising.

Ingredients Policy. FERAL states that its drinks are organic and vegan, made entirely from tubers, roots, flowers, berries, woods and spices with no animal-derived ingredients (N°6, which contains honey, is the exception). All recipes are naturally gluten-free and use no cereals or gluten-containing ingredients. The beverages contain no sulfites, preservatives, other additives or declarable allergens. Organic certification covers all recipes except N°5, and one account notes that certification covers three of the four beet recipes, with N°3 not yet certified because of the oak wood used in it.