How We Make It
Three steps. No shortcuts.
We could have built this cheaper. Concentrate, heat, ship. We chose the other way because the other way is the only way the drink stays honest from kitchen to fridge.
Central Kitchen
Every drink is made in one kitchen in Bengaluru, by hand, the same morning it ships. Fruit arrives daily from the same growers. Nothing concentrated, nothing pre-mixed.
HPP Processing
Bottles go into a cold-pressure chamber at 6,000 atmospheres. The pressure neutralises pathogens without ever heating the drink. No pasteurisation. No preservatives.
Your Door
Refrigerated all the way. Delivered within 24 hours of HPP. Holds 45 to 60 days in your fridge — but we don't expect it to last that long.
What HPP actually is
Pressure, not heat.
Traditional juice shelf life comes from one of two things: chemical preservatives, or pasteurisation. Both kill flavour. Both kill nutrients. Both pretend they don't.
High Pressure Processing uses cold water at 6,000 atmospheres of pressure — roughly six times the deepest point in any ocean — to neutralise pathogens. The drink never warms up. Vitamins, enzymes, and the taste of the fruit all survive.
It's the same technology trusted by the cleanest juice brands in the world. We just chose to do it for India.
Never in your bottles
- —INS 202 (Potassium Sorbate)
- —INS 211 (Sodium Benzoate)
- —Artificial colours
- —Artificial flavours
- —Refined sugar
- —Concentrate or reconstituted juice