Locavore is a sorta farm to table cabin / restaurant with a 3 hour long tasting menu of sorts. As you can tell, I’m clueless because Hart planned this hehe.

Served well chilled. In the bottle, this was a very pale hay, with hints of sedimentation from their natural fermentation process. Very fine cloudiness.

On the nose, a distinct funk so typical of fermented products and in particular kombucha (but without the tanginess). First time ever in my life smelling longans and fucking rambutans in a wine.

On the palate: slightest fizz on the tongue, with a very very light tinge of sweetness. Love it. Very very low alcohol, barely any acidity. Just fresh crispness.

Delicious