The pink colour comes from black carrot extract rather than grape skin alone, and the gentle tannin structure comes from the fermentation process rather than any added texture agents. It's a thoughtful bit of construction that gives it something most kombuchas don't have: structural grip. On the nose it's all strawberry and cream with a soft floral peony note. The palate follows through with cherry and ripe strawberry, but the White Peony tea bitterness pulls the sweetness back and keeps things from going cloying. There's a touch of nougat mid-palate, and the finish has a quiet vanilla-oak warmth that lingers longer than you'd expect from something so light. At 0.5% ABV with just seven ingredients, it sits confidently in the rosé alternative space. It's one of the more convincing arguments that kombucha can work at a dinner table rather than just at a health food counter.