Tastes like an elegant red wine.
Tastes like an elegant red wine.
Purple Moon creates an alternative taste to medium-body elegant red wines, similar to Burgundy’s wines. We based it on the queen of forest berries — the blueberry.
Mixed with blackcurrant, the duo creates an archetype of the perfectly matured black berry type. Ivan Chai brings floral and stone fruit notes, yet Pu-erh balances Purple Moon’s taste with earthiness and wood found in fine red burgundy wines.
Dark, rich blueberry and blackcurrant base builds Purple Moon’s taste. Floral and oak aromas add to its complexity.
Purple Moon’s texture is velvet yet well-defined.
Serve cold in a red wine glass.
Can be used for a non-alcoholic red wine spritzer with a splash of tonic water and a handful of frozen red berries.
“It’s different. It’s premium. And, customers can enjoy a glass whenever — whether it’s their daughter's birthday, a celebration at work, midday, or a date with their significant other. ACALA complements their precious moments.”
“ACALA is a favourite. We serve it as an alcohol-free alternative to champagne and wine at events and receptions. The festive experience remains the same for our guests, and the exquisite taste really adds to our custom menus.”
“Everyone knows what to expect when they come here. They expect excellence. And we demand only the finest of ingredients to be used in our assortment, which ACALA over-delivers. Our guests, young and aged favour it.”
“Fresh ingredients and pure, naked flavours are of utmost importance. At the same time, we want to provide a unique dining experience that ushers our guests beyond their comfort zone. ACALA is our choice for that.”
ACALA is based on the finest teas, picked exclusively for our sparkling Kombuchas at renowned tea-growing regions around the globe. One of them can be found high up in the Nepalese mountains, some in Yunnan, and others are picked especially for us in the Lithuanian wilderness. Once the tea leaves are picked, they’re dried at low temperatures on a linen cloth, preserving and signifying the teas’ aromas.
We source our spring water from our country’s renowned healing water springs in Druskininkai. For years, its waters have been regarded as the Elixir of Youth. Now, they’re a part of ACALA.
Once everything arrives at our brewery, we brew our teas in different temperatures that allow us to retain complex aromas and flavours. Once the teas cool down, we add SCOBY and a few spoons of previously matured ACALA.
This mix further matures up to 3 months, depending on the qualities we’re looking to extract, finishing our first fermentation process. Following, our teas proceed to the second fermentation process, which further includes ingredients such as 100% natural juices, made from fruits picked at their peak and pressed specifically for ACALA. The second fermentation is slow, and we let it go on until ACALA reaches the peak of aromas and flavours. Finally, it matures in a cool and dark cellar. This is the process used in making high-quality sparkling wines, and, of course, ACALA sparkling teas.
ACALA is brewed locally in Kaunas, Lithuania. We’re inspired by ancient traditions, which are natural and planet-friendly and use modern technologies to sophisticate the brewing process.
Because of our fermentation processes, good bacteria and yeast’s symbiotic culture is broken down into glucose and some alcohol molecules. This may produce up to 0.9% alcohol per 100ml, which is classed as alcohol-free. There’s about the same amount of alcohol in orange juice, kefir, or kvass as there is in ACALA.