Nivers

Nivers builds its beverages around grand cru teas selected for their aromatic profiles and sensory quality, and for what the producer describes as the exceptional work of the farms it sources from. The cuvées are made in France without additives and are low in sugar, positioning the range as an aromatic drink for the table rather than a substitute framing.^[1]

The Nivers lineup comprises three cuvées, each carrying a two-word aromatic classification. N°02 is designated Herbacée et Poudrée (Herbaceous and Powdery), N°05 is Florale et Hespéridée (Floral and Hesperidic), and N°11 is Grillée et Cuirée (Grilled and Leathery). Each reference has its own signature created from controlled macerations and plant extractions.^[2]

Additives & sugar. Nivers cuvées are made without additives and are low in sugar, with 3.3g of sugars per 100ml and 14 kcal per 100ml. Caffeine content varies by cuvée: N°02 contains a negligible amount of theine, while N°11 is naturally caffeine-free.^[3]

N°02 — Herbacée et Poudrée. A vegetal, lively, and salivating profile, opening with fresh herb notes that give way to acidic plum and kaffir lime, and finishing with a light spicy touch and a saline impression. It is suggested with grilled fish, sea bream ceviche, foie gras, green vegetables such as asparagus, artichoke and leeks, and smoked burrata.

N°05 — Florale et Hespéridée. A white-flower (jasmine) roundness balanced by hesperidic notes of bergamot and citron that bring mid-palate acidity, with floral persistence and a light bitterness on the finish. It is suggested with mildly spiced dishes, scallop carpaccio, fresh goat cheese, roasted fruits, and vegetable terrine.

N°11 — Grillée et Cuirée. Generous, comforting, and intense, with aromatic complexity combining grilled notes, cooked apricots, subtle leather, cacao beans, and quince compote, and a long finish. It is suggested with red meats, game, and mushrooms, as well as veal filet mignon, roasted poultry, morel risotto, beef with chanterelles, aged goat cheese, blue-veined cheeses, and chocolate entremet.