When founder David had all but given up alcohol, he found there was a distinct lack of real choice. Nothing he tasted paired with food in the same way as a wine. Knowing there must be a better way, he set about experimenting with fermentation, the different taste profiles of loose-leaf teas and the impact of conditioning and bottling on superior flavour.

After almost 2 years of persistence, David created a liquid with the depth of flavour he had been missing and shared it with friends at The Pig who agreed that it was like nothing else they’d ever tasted and quickly became REAL’s very first listing, swiftly followed by the Fat Duck, Le Gavroche and Clove Club.

David’s unconventional approach to creating that very first fermented batch of liquid is embodied in everything that the team do today. His relentless attitude to progress means that our products have continuously evolved and are now quite different from the early days; they’re more refined, deeply flavoured, and have the complexity of a fine wine but without the compromise.