Why do we use pieces of ginger and not puree or pressed juice?Updated 2 years ago

From the very beginning, it was very important to us to stick as close as possible to the original version when producing our ginger shots. Pressing and squeezing ginger makes it taste stale. Instead, ginger needs to be chopped finely and processed quickly. There are good reasons for this. The greater the cut surface, the better the ingredients - which means the flavours can mix with and enrich each other. In addition, the essential oils contained in ginger disperse very quickly. The faster you process ginger, the more you gain from it. Reasons enough for us to develop our own careful processing method. This makes manufacturing our products very time-consuming and labour-intensive, but we believe that it’s worth it.