An exercise in balance and texture masquerading as a dessert. This sour is fermented with an assemblage of boysenberry, blueberry, and raspberry — each chosen not for mere sweetness, but for the complex interplay of tannin, acidity, and phenolic nuance they lend. The result is a deeply saturated magenta pour, carrying aromas of bramble fruit preserves with a whisper of vinous intrigue.
Despite the name, there’s no dairy to be found here; the “cream” emerges instead from a luxuriously soft, almost custard-like mouthfeel, the byproduct of attentive fermentation and a touch of residual body. Tart, fruit-forward, and lavishly textured, Berries & Cream is less a pastry sour and more a studied exploration of fruit, acid, and structure.
