A tomato at its ripest. The earthy sweetness of beetroot. The green edge of a pea. We want these flavours to feel more vivid in the glass, without turning them into something else.
We begin with juice or an infusion, freeze it, then let it thaw slowly. Water stays behind as ice while the first liquid to emerge carries a more concentrated expression of the ingredient. Each part tastes a little different, so we taste, choose and blend rather than follow one fixed formula.
Why we return to itIntensity can still feel fresh.
We use cryoconcentration as one of several ways to work with Slovenian ingredients. The point is not a technical flourish; it is the moment a familiar flavour becomes clear enough to bring back a memory.