Time is the only ingredient.
Maashaven · Rotterdam-Zuid
We bottle when it stops changing.
I · The Room
We are not in the business of quenching thirst. We are in the business of making fifteen minutes feel longer.
Embra began in a cold storage unit in Rotterdam-Zuid, three friends and forty kilos of fruit nobody wanted. Everything we make is fermented on its own schedule — nine days, eleven days, three weeks.
The city taught us the rest: work honestly, waste nothing. Every bottle is filled by hand, four streets from the water.
II · The Hours
The Hours
Nine days, and the strawberry forgets it was candy.
AARDBEI
Eleven days, and the peach gives up its perfume.
PERZIK
Three weeks, and the pear turns saline.
PEER
III · The Works
PERZIK
Peach, Thyme, Citrus
We press late-summer peaches from a small orchard outside Utrecht and let them rest with thyme for eleven days. Nothing is rushed. The fruit gives up its perfume slowly, and a squeeze of citrus at the end keeps it dry rather than sweet.
€ 19,90
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PEER
Pear, Kombu, Ginger, Black pepper
Pears are patient fruit. Ours ferment gently for three weeks with kombu drawn from cold water, until the sweetness turns dry and saline. Ginger and cracked black pepper go in last, so the finish reads savoury rather than sweet.
€ 19,90
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AARDBEI
Strawberry, Tomato, Honeycomb, Vanilla
The strawberries arrive too ripe on purpose — the ones the market cannot sell. Fermented for nine days with ripe tomato, they lose their candy and gain a depth closer to wine. Honeycomb and vanilla round the finish.
€ 19,90
ViewIV · At the Table
At the Table
- PERZIK
- 6–8 °C
- Small tulip glass
- Young goat cheese, warm sourdough
- PEER
- 8–10 °C
- Straight-sided tumbler
- Oysters and brown butter
- AARDBEI
- 10 °C
- Wide-mouthed wine glass
- Burrata, olive oil, pepper