Our chaga is wild-harvested in the forests north of Sault Ste. Marie in Ontario.
The highest quality chaga grows on birch trees and takes up to 40 years to mature. To achieve the best flavour, it is harvested during winter, ideally at temperatures of below -10º.

We are extremely cautious when harvesting, GPS tracking trees for ongoing monitoring of growth and leaving a minimum of 20% of chaga behind for regeneration.

Once harvested, the chaga is dried and ground to a fine powder. We then ship it from the forest to our brewery in Ottawa where the extraction process happens. The extract is then blended with pure distillates of spruce tips and blueberries, micro-filtered, carbonated and canned.

We don’t add sugar,  sweeteners, or alcohol.