N°3 Red Beet Pepper Thyme Oak

Nose. FERAL describes aromas of underwood, musk, wild thyme and blueberries, likening the effect to walking in a dark forest.^[2]

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.^{[1],[3],[4],[6],[7]}

Structure. Reported structural markers:^[2],[3]

• 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],[7]}

Wild Blueberry — Fruit Component. Wild blueberry juice is added to the fermented red beet. It is also named among the aromas the drink evokes.^[1]

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.^[2]

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.^[5]

Chili — Spice. Chili pepper is listed among the components in November and December 2025 accounts of the recipe.^[1]