Mother Root rhubarb non-alcoholic drink bottle and glass on a peach background
Mother Root Rhubarb (Limited Edition)
Mother Root Rhubarb (Limited Edition)
Mother Root Rhubarb (Limited Edition)
A hand pours a dark liquid from a "Mother Root" bottle into a wine glass on a tray, with another blurred glass in the foreground, creating a cozy, warm ambiance.
A bottle of Mother Root Rhubarb non-alcoholic aperitif with a vibrant red and yellow label on a light surface.
Mother Root Rhubarb (Limited Edition)
Bottle of 'Mother Root' non-alcoholic rhubarb beverage next to a glass filled with the drink on a light gray background.

Mother Root Rhubarb (Limited Edition)

MAKES

DRINKS

Our limited edition Rhubarb is tart, crisp and refreshingly light. Available exclusively on our website.

When mixed with soda, Mother Root Rhubarb brings all that fizzing excitement and effervescent energy of a new season into one delicious drink. It’s tart, crisp and refreshingly light.

500ml

Mother Root Rhubarb (Limited Edition)

How to make

A person pours a drink at an outdoor table set with salads, vegetables, bread, and friends enjoying the meal.

1. Pour

A hand pours sparkling water from a can into a glass on a table with fresh salads and roasted potatoes.

2. Mix

A hand holds a foamy drink above a table with vegetables, charcuterie, and beverages on a green checked cloth.

3. Enjoy

Unlocking the power of apple cider vinegar

A person in a yellow sweater stands on a ladder picking red apples from an orchard under a blue sky.

It starts with picking the right apples.

This crisp and fruity ACV is made using a combination of culinary and bittersweet apples and champagne yeast as well as a unique vinegar culture that dates back to the 1970s.
Apple cider vinegar contains acetic acid* which is known for being great for the gut by increasing the amount of time the gastric juices stay in the stomach. Because of this the body can break down food more effectively and deliver nutrients quicker. 
Red apples in a metal basket on a cart, sitting on grass in warm sunlight.
A bottle of Mother Root ginger drink beside a glass of yellow beverage, fresh lemons, and tomatoes on a table.

There are two levels of fermentation when it comes to making apple cider vinegar: alcoholic and acetic. First the alcoholic fermentation helps turn apple juice into cider. The second is acetic fermentation, a process where the acetobacter* feeds on the alcohol, transforming it naturally to 0%. The end result is vinegar.
The two fermentation processes take 2 months and it's here where all the flavour builds week on week. Each batch is taste-tested weekly before deciding when the flavour is just right.
Outdoor table with Mother Root ginger drink, glasses, lemons, tomatoes, flowers, and a plate of food on a sunny afternoon.

Frequently asked questions