Ingredients··3 min read
Kale is not a personality
There are four kale varieties on our short list. We use one — and only when it's in season within 90 miles of Charlotte.
Lacinato (dinosaur) kale is our baseline. Softer chew, less bitterness when cold-pressed, and the deep pigment stays put in the bottle for days.
Curly kale gets bitter fast when it's blended with acidic fruit — we've done the side-by-side. Red Russian is beautiful but too delicate to survive the press. Baby kale is a spinach in disguise.
In winter we source from Piedmont greenhouses. In spring and summer, we're inside a 90-mile radius of Charlotte and picked within 48 hours of bottling. If we can't get local, we don't press greens that week.