Drinks that didn't exist until now.

Almost black in the glass, then bright Swiss-flag red when tonic is added. Aronia berry, juniper and alpine herbs shape a recipe of twelve botanicals. The set contains one 500 ml bottle, two Chrüzli tumblers and an ice mould.

The colour-changing idea translated into an alcohol-free recipe: twelve botanicals based on the original Aronia Dry Gin, developed for tonic and cocktails. The set contains one 500 ml bottle, two Chrüzli tumblers and an ice mould.

A soft, velvety gin built around cannabis, juniper, blueberry, wormwood and nettle. Five leading botanicals appear on the bottle as a reference to the five senses; the full recipe brings together thirteen botanicals.

Orange and strawberry lead this full-bodied aperitif, developed directly from the original Apero recipe. Serve it with tonic or alcohol-free sparkling wine for a bright, bittersweet spritz.

One naturally cloudy Glattgold lager becomes six distinct spirits. The collection explores how a single beer base can move from its original character into botanical and distilled interpretations — six 100 ml bottles in one presentation box.

A family recipe from the 1920s, once enjoyed warm in winter and mixed with lemon soda as a wine spritzer in spring. Today it combines locally sourced red wine with spices from controlled organic cultivation.

A technology for alcohol-free spirits that keeps taste, aroma and mouthfeel close to the alcoholic original — without sugar as a crutch and without conventional artificial flavouring. Shelf life was the hardest part, since alcohol also acts as a preservative. The first 0.0% gin alternative launched in June 2023 for Bergbahnen Engelberg TITLIS; residual sugar was cut further in 2024, a base recipe for the sensory impression of alcohol followed in 2024–2025, and solutions for alcohol-free wine and beer are in development for 2026. IN GREDIENT AG was founded in mid-2026 to prepare production and commercialisation.

One alpine gin recipe for the TITLIS Bergbahnen and Hotel Terrace in Engelberg, developed into a full collection: London Dry, an alcohol-free version, a Reserve at 57% vol, an Old Tom with a louche effect and a gin liqueur. Across the six bottles a continuous 360° mountain panorama is built up in porcelain paint — from Hotel Terrace past the golf course and the 2,428 m viewpoint to the Titlis at 3,238 m, on to Trübsee and down to the valley station. Each bottle was decorated and fired by hand.

A pilsner was brewed and then distilled; from that single beer spirit six distinct products were developed. 01 Bier Spirit at 42% vol, neat or with tonic. 02 Bier Likör at 22% vol, a sweeter reading. 03 Bier Reserve, aged in French oak, which changes colour, structure and aroma. 04 Bier Dry Gin — beer spirit, juniper and botanicals with no added sugar. 05 Bier Apero, Italian herbs on a beer-spirit base. 06 Bier Creme Likör with cream and real vanilla. One base, six completely different results.

A technology for converting lactose to ethanol more efficiently, developed in 2023, with VEY Holding AG founded around it. The goal was an ethanol carrying as few unwanted congeners as possible. Out of that process came a spirit in its own right: VEY, which reads as a dark spirit with caramel and sweet notes. During further research a second application became interesting — lactose as a feedstock for Sustainable Aviation Fuel (SAF), connecting beverage technology, fermentation and renewable raw materials.

Both gins are built on botanicals sourced directly from Japan. For KYO a dedicated maceration technique was developed to capture the character of the Japanese Kyoho grape. SHIMA rests on eight botanicals, among them Japanese yuzu peel and jasmine blossom. The packaging drops the conventional label entirely: the bottles were colour-coated in small batches and printed directly.

A vodka from 100% wheat, refined with lime peel. The bottle was selected specifically for the project and carries an unusual closure set with 151 hand-mounted crystals. The recipe was only one half of the work: the aim was a product where taste, material, feel and presentation together produce the experience.

A London Dry Gin built on a clear regional concept: botanicals from Central Switzerland alongside ingredients from regional organic Knospe producers. The bottle became part of the development — an unusual flat-round glass form finished with a three-dimensional porcelain-paint design, applied by hand and fired at around 800 °C.

A development project at the intersection of beverage, function and lifestyle. The brief: six different drinks with six different functional focuses, which meant researching new raw materials, novel ingredients and specialised manufacturers. The recipe was not the whole task — bottle and closure were developed specifically for the concept and form part of the product experience. The products are still in build-up; further detail follows after release.