Real flavor starts with real plants. At Shimmerwood, every seltzer begins with natural botanicals—not artificial syrups or lab-made flavor drops. Our blends are designed like craft cocktails, but made for everyday sipping.
The Art of Botanical Blending
Each Shimmerwood flavor starts with an intentional flavor structure: a base note, a bright top note, and a balancing middle. The result? Complex, refreshing layers that evolve sip by sip.
Our Flavor Architecture
| Flavor | Key Botanicals | Flavor Profile | Perfect For |
|---|---|---|---|
| Razz Lime | Raspberry shrub, lime bitters, gentle hemp notes | Tart, juicy, bright | Midday refresh or mocktail base |
| Ginger Orange | Ginger shrub, orange bitters, broad-spectrum CBD | Spicy, citrusy, warming | Dinner pairing or evening unwind |
| Just Hemp | Maine spring water, broad-spectrum hemp | Clean, earthy, crisp | Post-workout or focus reset |
Why It Matters
- No fake flavors: Every taste comes from botanicals, not “natural flavoring” additives.
- Balanced complexity: Subtle layers mean no sugar rush or aftertaste.
- Flavor-first philosophy: Shimmerwood’s 5mg CBD dose complements flavor—it doesn’t mask it.
Visual: Flavor Balance Chart
Flavor intensity scale showing the balance between citrus brightness, botanical depth, and hemp subtlety.
Visual representation for readers, not a measured intensity scale.
Try the Lineup
Explore the flavor-first approach with the Shimmer Sampler, featuring: Razz Lime, Ginger Orange, and Just Hemp.
FAQ
Do Shimmerwood drinks use natural flavors?
No. Each seltzer is made from real botanical extracts and ingredients like citrus peel, ginger root, and hemp—not “natural flavor” compounds.
What makes botanical blending different?
Botanical blending builds complexity through layering—like a mocktail, not a soda. It creates more depth with fewer ingredients.
Are the flavors the same strength as sparkling water brands?
No, Shimmerwood seltzers are craft beverages designed to be flavor-forward without being sweet. They sit between sparkling water and cocktail complexity.