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Fermentation in a can: a sparkling collaboration

Wilden.herbals brings together Latta's friends, Leonardo Di Vincenzo and the team from Jerry Thomas to lead a tin can revolution.

The best things take up little space. Sometimes they are just like little Pandora’s boxes that upon opening reveal a brand new world. This time we are talking about revolutionizing a status quo that has been explored far and wide: that of the beverage market. Latta’s friends know it well. That’s why they have become the new partners in crime of Wilden.herbals, and in collaboration with a well-known brand in the Roman scene, the Jerry Thomas Speakeasy, are brewing a still little known and very surprising drink: kombucha. From the union of the organic herbal teas of Wilden.herbals and the vision of Leonardo Di Vincenzo and Michele Garofalo, a line of fermented beverages was born, linked by the common thread of experimentation. Let’s find out more about this story.

How did the collaboration with Wilden.herbals come about?

As with most of the best stories, it came by chance. As it happens, me [Leonardo ed.] and Nicola have a mutual friend and I heard the rumor about these young people who in the hectic Milan had decided to focus on slowness, herbs, nature. Hence the curiosity to meet them: they had decided to revolutionize the world of herbal teas at the same time when we were starting with the atypical fermentations at Latta.

Fermentation in a can: what is the strong point of Latta’s approach?

The consumption habits of all beverages (alcoholic or not) are changing all over the world. In Italy we are taking it slower but we can feel a growing desire to drink lighter, more natural and healthier beverages. A great sensitivity and curiosity is arasing. The Latta laboratory is a concentrate of bubbly freshness and taste novelty. 

Can you tell us more about the production process behind the fermented products?

Fermentation in beverages is the process that transforms a sugary wort into a beverage with alcohol, carbon dioxide and all the secondary aromatic compounds called fruity flavors. Basically anything that has sugars can ferment. Excluding spirits, however, we are used to knowing only the fermentation of grapes (wine), barley malt (beer) and a few other exceptions such as cider. Instead, we got excited about the idea of going around the world exploring all the possible frontiers of fermentation, starting with ancient traditional drinks such as Kombucha, Mexican Pulque or Tepache, Korean Makgeolli, up to combining atypical ingredients with spices and botanical herbs to recreate with fermentation some of the aromas and tastes found in classic blends. We then put it in a can because it is the perfect synthesis between environmental sustainability and our urban soul.

Why did you decide to invest in fermented beverages?

It is a ground that has been only partially beaten and in an amateur way, in the sense that in many European and overseas countries, fermentation is not always done professionally. We at Latta have changed the approach, dedicating an entire area to a fermentation lab, with two boilers for the boiled must and seven 700 liters fermenters, taking advantage of our 15 years experience in the field, first with craft beer and then with natural wine. This is a new frontier that we are passionate about because it is the perfect combination with the Mixology and the Highballs of our travel companions from Jerry Thomas.

Michele Garofalo in the lab

A mantra (or rather an invitation) that we share with our partners and with those who share our values is to feel “Healthy and Wild”. What about you, when do you feel healthy and wild? 

Wild when we go our own way in spite of rules and conventions, often making mistakes, but always having independence of thought. Healthy when we do it together with the people we value in a human and professional way because we share the same passion.

To find out more, go to frecc.it

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