The tomatoes are sourced from Spain's Canary Islands and pressed and canned within hours of harvest. Nothing here comes from concentrate. The garnish ingredients - olives, capers, horseradish, Scotch bonnet - are blended directly into the juice rather than left for you to sort out at serving. It pours deep brick-red and cloudy with pulp. On the nose you get fresh tomato, black pepper and a thread of brine. The heat comes from two directions: Scotch bonnet for an immediate, building burn, and horseradish for something warmer underneath. Worcester sauce and caper brine provide the savoury backbone. Lemon juice sharpens everything up and stops the whole thing from sitting heavy. Sweetness barely registers. Drink it straight over ice as a Virgin Mary or use it as the base for a Bloody Mary or Bloody Maria. It's the kind of thing you buy when you want a properly assembled Bloody Mary without doing the assembly yourself.