Every great bar program has a secret ingredient. Ours arrives frozen in unmarked bottles, ferments itself quietly, and tastes like the Ghanaian coastline: palm wine.
What is palm wine?
Palm wine is the sap of the oil palm, tapped fresh and naturally fermented. In West Africa it’s poured at celebrations within hours of tapping — sweet, lightly fizzy, faintly sour. It’s also notoriously perishable, which is why you almost never see it stateside.
We spent a year building a supply chain with a small Ghanaian producer so we could pour it properly in Atlanta — frozen at source, thawed in-house, and served within its short window of peak flavor.
Built around it
Our Palm Wine Spritz is the flagship: the wine’s natural effervescence carries grilled pineapple and grains of paradise, lengthened with a dry sparkling pour. It drinks like the best version of an afternoon in Accra.
The rest of the program follows the same logic — classic cocktail structures, West African souls. The Hibiscus Negroni steeps zobo into gin for a florality campari loves. Our Old Fashioned runs on toasted-coconut-washed bourbon and a bitters blend built on grains of paradise.
Next time you’re at the bar, ask what’s fermenting in the back. There’s always something.