Deep savory. Served cold.

Bone broth, rebuilt for the cold.

Bones, roasted and simmered slow. That’s where deep savory comes from.

It was never meant to be cold. So we made it work cold.

Pot after pot. Tasting after tasting. Tomato for brightness, carrot to round it out, celery seed for an edge, sea salt to finish.

One change at a time, until it tasted right ice cold.

Modern savory. Made to be cold.

Numbered tasting cups, a notebook of tasting notes, and Kulta cans on a kitchen counter

One corner was empty.

Hot or cold, sweet or savory. Three corners were crowded.

Save me a can.

Your first can is on us at launch. The list also hears the day and the market before anyone else.