Tempera

Tempera does not use dealcoholization or grapes in its drinks, instead creating a unique aromatic experience from other ingredients.^[5] Each Tempera blend was developed in the kitchens at Mirazur.^[6] Tempera produces its blends in two French workshops located in Indre-et-Loire and Charente.^[6] For Tempera's still blends, each ingredient is infused at its own specific temperature and time.^[6] Tempera's sparkling blends use an acetic fermentation process — similar to vinegar or kombucha — with specially selected yeasts, which allows bottling without a dealcoholization step.^[6] Tempera's sparkling blends have a residual alcohol level lower than 0.5% or as low as 0.05%, comparable to craft beers, due to the acetic fermentation process.^[6] Tempera's fermentation yeasts take between 5 and 10 days to transform ingredients, depending on the season, temperature, and oxygen level.^[6] Tempera sources saffron from Kashmir, black tea from Assam, seaweed from the Île de Ré, and rock samphire from Brittany.^[6] Tempera adjusts the infusion time and temperature of tea for each batch, as its aromatic potential varies with the climate and the plantation's manufacturing each year.^[6] Tempera's still blends contain 0.0% alcohol, as they are based on infusions which do not generate alcohol.^[3] Rock samphire undergoes artisanal fermentation in Tempera's production process, causing its iodized freshness to evolve toward aromas of smoke, pepper, and cloves.^[6] Yerba mate is used in Tempera's production and expresses floral notes and delicate astringency when infused; its aromatic profile and astringency level change depending on the temperature at which it is infused or macerated.^[6] Tempera's blends contain no added sugars.^[2] Each Tempera recipe is composed of a unique blend of flowers, fruits, plants, and spices, giving it a distinct aromatic profile.^[3] Tempera recipes use plants and flowers that grow on the shores of the Mediterranean.^[6]