From orchard to fizz
Fruit first.
Everything starts as actual fruit you could pick up and bite. We buy it whole from eleven growers we know by first name, and it reaches the press within a day of harvest.
02
Pressed cold.
Heat is the enemy of flavour. Our press never climbs past 8°C, so the juice that comes out tastes like the fruit that went in — not like jam.
03
Bubbled slow.
We carbonate over eleven hours instead of forcing gas in at the filler. Smaller bubbles, softer fizz, and a head that lasts to the bottom of the glass.
04
Canned in Riga.
Filled, seamed and chilled on the bank of the Daugava, in a building that used to make radios. Aluminium because it's light, cold in minutes and recycled forever.
0growers, all within 300 km
0°Cthe warmest our press ever gets
0volumes of CO₂ in every can
0%recycled aluminium, and rising
"We wanted a soda our dentist wouldn't sigh at."
— Ilze & Marks, who started Fizzwell in a shared kitchen in 2021
Meet the flavours →