N°3 Red Beet Pepper Thyme Oak

N°3 Red Beet Pepper Thyme Oak is one of the beet-based fermented botanical drinks made by FERAL, the Trentino producer whose still recipes are built on lactic fermentation rather than dealcoholization. The drink starts from fermented red beet juice, to which wild blueberry juice, black pepper and thyme are added. It is finished with a touch of oak, which FERAL credits with contributing tannins, body and vanilla notes.^[1]

Accounts of the recipe converge on a fermented red beet and wild blueberry base carrying oak, black pepper and thyme. FERAL describes the drink as lacto-fermented beetroot with wild blueberries, oak, black pepper and thyme. Two November 2025 features list red beet, wild blueberry, thyme, Malabar black pepper, toasted oak and chili pepper. A December 2025 profile describes fermented red beet juice and wild blueberry juice combined with black pepper extract, thyme, oak and chili.^{[2],[3],[4],[5],[6],[7]}

Red Beet — Fermented Base. Red beet forms the base of the drink and is lacto-fermented; the resulting fermented red beet juice is the structural foundation of the blend.^[1]

Wild Blueberry — Fruit Component. Wild blueberry juice is added to the fermented red beet. It is also named among the aromas the drink evokes.^[4]

Oak — Tannin, Body and Vanilla. The blend is infused with oak wood, described in November 2025 coverage as toasted oak. FERAL states the touch of oak adds tannins, body and vanilla notes.^[1]

Black Pepper — Spice. Black pepper is used in the infusion, specified as Malabar black pepper in November 2025 coverage and as a black pepper extract in a December 2025 profile.^{[1],[2],[3],[4]}

Thyme — Herbal Element. Thyme is infused into the blend, and wild thyme appears among the drink's stated aromas.^[7]

Chili — Spice. Chili pepper is listed among the components in November and December 2025 accounts of the recipe.^[4]

Nose. FERAL describes aromas of underwood, musk, wild thyme and blueberries, likening the effect to walking in a dark forest.^[1]

Palate. The palate is described by FERAL as deep and tannic, reminiscent of a dense, dark forest. A January 2024 feature found it quite spicy and full-bodied, with hints of semi-dry cherry tomatoes and friggitelli peppers. A December 2025 profile records peppery, herbaceous, toasted and tannic sensations.^{[2],[3],[4],[6],[8]}

Structure. Reported structural markers:^[1],[2]

• Body: full-bodied; described in November 2025 as the fuller-bodied reference in the range
• Tannin: tannic, with tannins attributed to the oak

FERAL positions N°3 with meaty, umami dishes, and recommends rich, spicy, savory meals such as mushrooms, meat and strong cheeses. A January 2024 feature suggests red meats. November 2025 coverage describes it as suited to red meats or aged cheeses, and a December 2025 profile pairs it with flavorful smoked dishes, game and aged cheeses.^{[1],[2],[3],[4],[6],[8]}

Specifications. N°3 is a non-alcoholic fermented botanical drink built on red beet.^[9]

• Category: fermented red beet drink, made without alcohol