The story of April Drinks
- HQ
- Amsterdam, Netherlands
Explore the full profile
Origins & Story
April Drinks traces its start to wild fermentation experiments in the kitchen of the Choux restaurant. According to April Drinks, the work began out of curiosity. It ran through many test batches and two office moves before APRIL was created.[1]
April Drinks says it chose the name 'April' to signify a new beginning. It associates the name with spring, vibrant colours, and a feeling of freshness and cleanliness that it says is reflected in every flavour.[2]
Philosophy & What Sets Them Apart
April Drinks describes a process that starts from sensation rather than flavour. It first defines structure, natural bubble, mouthfeel, and acidity, and builds flavour afterwards.[3]
The company says it develops its fermented beverages through iterative, variable-by-variable testing rather than guessing. It uses fermentation outcomes to guide formulation.[4]
April Drinks states an aim to build a line of drinks produced year-round from locally sourced ingredients.[5]
What They Make
April Drinks classifies APRIL as neither wine nor kombucha. It presents the drink as a distinct beverage category.[3]
Sakura Leaf Tea is the producer's fermented tea. The front label of a photographed bottle describes it as 'Low-alcoholic. Pétillant natural. Sourced from the wild.' The same photographed label states 1.5% vol in a 750ml bottle, although the accompanying caption describes the product as non-alcoholic.
How the drinks are made
April Drinks says it builds flavour from a living, cultivated fermentation culture.[3]
Hypothesis batches. The company numbers each production batch as a hypothesis, for example H10 and H11. It tracks metrics for every batch, including Brix, pH, and tasting notes.[4]
Oolong-style leaf processing. In a September 16, 2026 social media post, April Drinks said it processed the Sakura leaves for Sakura Leaf Tea like a dark oolong tea.