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.^[3]

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],[4],[5],[7],[8]}

Structure. Reported structural markers:^[3],[4]

• 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.^{[2],[3],[4],[5],[7],[8]}

Wild Blueberry — Fruit Component. Wild blueberry juice is added to the fermented red beet. It is also named among the aromas the drink evokes.^[2]

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.^[3]

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.^{[2],[3],[4],[5]}

Thyme — Herbal Element. Thyme is infused into the blend, and wild thyme appears among the drink's stated aromas.^[6]

Chili — Spice. Chili pepper is listed among the components in November and December 2025 accounts of the recipe.^[2]

N°3 Red Beet Pepper Thyme Oak is a FERAL fermented red beet drink built on lactic fermentation rather than alcoholic fermentation. FERAL's materials describe a base of water and red beet juice from concentrate that is fermented by lactic acid bacteria without any ethanol development. The fermented base is then combined with wild blueberry juice from concentrate and botanical extracts of black pepper, thyme, oak and chilli. The producer's social media gives a shorter account: red beet is fermented, then wild blueberry juice, black pepper and thyme are added.^[1]