N°4 Red Beet Lavender Juniper

N°4 Red Beet Lavender Juniper is one of the six beverages in the range of FERAL, the Trentino startup that classifies its products as fermented botanical drinks rather than soft drinks, dealcoholized wine or wine. The drink is built on lactic fermentation of red beet juice: lactic acid bacteria consume the sugars naturally present in the beet and convert them into lactic acid, so acidity and structure develop without alcohol. Macerated botanicals are then combined with the ferment, a method FERAL uses across its beet-based references to transform the flavour of beetroot. The finished drink contains no alcohol.^[1]

Accounts of the recipe agree on a fermented red beet and wild blueberry base carrying lavender and juniper, with some sources adding further components. One account describes fermented red beet juice and wild blueberry infused with oak wood, lavender and juniper. Another lists red beetroot, wild blueberry, lavender flowers and macerated juniper berries. A further account describes fermented red beet juice and wild blueberry juice combined with juniper berry extract, lavender and chili.^[2],[3]

Red Beet — Fermented Base. Red beet juice forms the fermented foundation of the drink. FERAL uses organic red and white beets as the base vegetable ingredient across its range, and the red-beet recipes yield reddish-coloured drinks.^[3]

Wild Blueberry — Fruit Component. Wild blueberry is combined with the fermented red beet; one account specifies it as wild blueberry juice.^[4]

Lavender — Floral Botanical. Lavender is one of the two botanicals named on the bottle; two accounts specify lavender flowers.^[4]

Juniper — Resinous Botanical. Juniper berries are used macerated; one account instead describes a juniper berry extract.^[5]

Oak Wood — Infusion. One account of the recipe describes the base as infused with oak wood alongside the lavender and juniper.^[3]

Chili — Spice Accent. A December 2025 account of the recipe also lists chili among the components.^[2]

Palate. N°4 has been described as offering deep umami sensations, with memories of soy and chestnut, a well-managed smoky note and a slow, balsamic finish that makes it almost suited as an end-of-meal drink. A separate account characterises the taste as harmonic and floral. Two November 2025 accounts compare it to a young, easy-drinking red wine.^[4],[6]

Structure. Points on which the sources are explicit:^[6]

• Complexity: deep umami sensations, memories of soy and chestnut, a controlled smoky note
• Length: slow, balsamic finish

N°4 Red Beet Lavender Juniper is served at the restaurant Robusk in Oostkamp, Belgium.^[7]

Suggested pairings include cured meats, fresh cheeses and fatty or slightly fatty fish. A further account proposes risotto, blue fish and cured meats. Its balsamic finish has also been noted as making it almost suited to the end of a meal.^[2],[5]