Read the Label
Every ingredient.
Named. Explained.
Most non-alcoholic drinks are built from flavour compounds, concentrates, and extracts hiding behind the phrase "natural flavours." We don't use any of them. Here's exactly what goes into every Casa Piñata can — and why.
Real ingredients have names.
Ours always have.
Ours always have.
We built Casa Piñata on one rule: if you can't hold the ingredient in your hand, it doesn't go in the can. That's it. That's the whole philosophy.
What we never use
Natural Flavours
A legal term that means a flavour compound was derived from a natural source at some point in the process. It says nothing about whether there's actual fruit, herb, or botanical in your drink. We don't use them.
Concentrates & Juices
Juice concentrate is fruit that's been stripped of water and most of its character, then reconstituted later. It's a shortcut that produces a flat, predictable flavour. We start with the real thing.
Extracts & Essences
Extracts isolate a single flavour compound from a botanical. They're efficient, cheap, and consistent — but they're not the same as brewing with the whole ingredient. We use the whole ingredient.
What we do use
Six SKUs. Every ingredient below is whole, real, and named. Click any product to see exactly what's inside and why it's there.
Craft Mocktails
Tepache Mocktail Fermented version coming
Pineapple, warm spices, árbol chile — traditional Mexican flavours, no alcohol
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Pineapple
The traditional base of tepache. Real pineapple — not a flavour compound, not a concentrate. The character in the can comes from the fruit itself.
Piloncillo (unrefined cane sugar)
Unrefined Mexican cane sugar with a natural molasses note. Used in traditional tepache recipes for centuries — not refined white sugar, not a syrup.
Cinnamon stick
Whole cinnamon, steeped to add warmth that integrates with the pineapple rather than sitting on top of it.
Cloves
A traditional tepache spice. Used sparingly — just enough depth without overwhelming the pineapple.
Árbol chiles
Dried Mexican chiles that add a subtle, dry heat at the finish. Traditional in many tepache recipes from central Mexico — the kind of heat that rounds out the spice profile rather than dominating it.
Citric acid
Derived from citrus fermentation. Balances pH and amplifies flavour. Not a preservative — we pasteurize.
The Story
Tepache is a pre-Columbian Mexican drink made from pineapple and spices. Most "tepache" sold today is pineapple flavouring in sparkling water. Ours is made with real pineapple and traditional spices — the way it's been made in Mexico for generations. A lacto-fermented version using traditional methods is in development and coming soon.
Paloma Mocktail
Grapefruit, lime, Himalayan pink salt — every part of the fruit, nothing wasted
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Grapefruit & grapefruit peel
We peel each grapefruit by hand and steep the peels separately to extract the aromatic oils and bitter complexity you can't get from the juice alone. Both the fruit and the peel go in.
Fresh rosemary
A small amount of fresh rosemary adds a piney, resinous note that lifts the grapefruit and makes the Paloma's finish unmistakably distinct. The thing that makes people lean in for a second sip.
Lime juice & lime peel
We juice the limes and steep the peels too — to extract the fragrant zest. Nothing is wasted. The result is a more layered citrus character than juice alone delivers.
Himalayan pink salt
Mineral-rich and clean on the palate. Traditional in a Paloma — it rounds out the bitterness of the grapefruit and makes the whole drink pop.
Agave
A natural sweetener from the agave plant — the same plant tequila comes from. Adds sweetness without overpowering the citrus, and keeps the Paloma's Mexican roots intact.
The Story
The Paloma is Mexico's most popular cocktail — more popular than the Margarita. A real Paloma is grapefruit, lime, salt, and something fizzy. We didn't try to make it more impressive. We used real fruit — every part of it — and let the ingredients do the work. Peeling each grapefruit by hand is more labour. It's also the only way to get the depth we're after.
Hibiscus Mocktail
Dried hibiscus flowers, fresh ginger, agave — agua de jamaica in a can
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Dried hibiscus flowers
Whole dried hibiscus, steeped to extract the colour, tartness, and floral notes. The deep crimson in the can is 100% from the flower — not colouring, not carmine. The flower.
Fresh ginger
Real ginger root — not ginger flavouring, not ginger extract. Adds a gentle heat that lifts the floral notes and keeps the drink from being one-dimensional.
Agave
Balances the natural tartness of hibiscus. Enough to round it out, not enough to make it sweet. Keeps the drink clean and the flower in the foreground.
The Story
Agua de jamaica — hibiscus water — is one of the most beloved drinks in Mexico. The colour is extraordinary, the flavour is tart and floral, and it's been made the same way for generations. We didn't try to improve it. We canned it properly, with whole dried flowers and real ginger, the way it's meant to be made.
Sparkling Shrubs
Ginger Shrub
Fresh ginger, Niagara Empire ACV, Rosewood honey — 5g per can
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Fresh ginger root
Real ginger root — not flavouring, not oleoresin. The heat and brightness are genuine. You can feel it.
Apple cider vinegar Niagara Empire
Made from Empire apples grown in Niagara. The terroir comes through — a clean, complex tartness that generic ACV doesn't have. The backbone of the shrub.
Local honey from Rosewood Winery Beamsville
Just 5 grams per can — enough to add a gentle floral sweetness without making this a honey drink. Sourced from Rosewood Winery, minutes from our brewery.
Lime juice & lime peel
Fresh-pressed lime juice and steeped peel for the aromatic oils. Adds brightness that lifts the ginger and rounds the shrub.
Citric acid
Balances pH and amplifies the ginger and lime. Derived from citrus fermentation — not a preservative.
The Story
A shrub is a drinking vinegar — one of the oldest craft beverage traditions in North America, predating refrigeration. Almost nobody makes them from scratch anymore. We do — and we make ours with ingredients from within a few kilometres of the brewery. The Niagara Empire ACV and Rosewood honey aren't just local sourcing. They're what make this shrub taste like this region.
Mimosa Shrub
Orange, Niagara Riesling vinegar, turmeric, cardamom — brunch in a can
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Orange
Real orange — not orange flavouring, not concentrate. The citrus character is genuine, bright, and immediately recognisable.
Niagara Riesling vinegar Niagara
Made from Niagara Riesling wine — the grape this region is famous for. The vinegar carries the wine's floral, stone-fruit character into the shrub, replacing the dryness of sparkling wine. There is no shortcut for this.
Agave
Balances the vinegar and citrus. Enough sweetness to feel celebratory, not enough to be cloying.
Turmeric
Adds a warm, earthy undercurrent and a beautiful golden hue. Works with the orange and Riesling vinegar in a way that's unexpected — and unmistakable once you know it's there.
Cardamom
Floral and aromatic, with a faint citrus of its own. Rounds out the spice profile and gives this shrub its distinctive depth — the thing people can't quite identify but always ask about.
The Story
The Mimosa is one of the most recognisable drinks in the world — and one of the easiest to fake. Using Niagara Riesling vinegar instead of generic ACV is what makes this version actually earn the name. The wine's character comes through in every sip. The turmeric and cardamom push it beyond mimosa territory into something worth drinking on its own terms.
Strawberry Shrub
Real strawberry, Niagara Empire ACV, fresh mint — the one people come back for
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Real strawberry
Real strawberry — not flavouring, not concentrate. More subtle, more complex, and it fades the way real fruit does. That's what makes it taste different from every other strawberry drink.
Apple cider vinegar Niagara Empire
Made from Niagara Empire apples. Creates depth and complexity that straight strawberry juice doesn't have — the backbone that makes a shrub a shrub.
Agave
Brings out the natural sweetness of the strawberry without masking it. Real fruit, real sweetener.
Fresh mint
A small amount of fresh mint adds a cool herbal note that lifts the strawberry. It's the thing that makes people ask what they're tasting — and then order another one.
Citric acid
Balances pH and amplifies the natural strawberry flavour. Derived from citrus fermentation — not a preservative, not a flavour compound.
The Story
Strawberry is the most imitated flavour in the beverage industry — and the most hollow when it's fake. Real strawberry tastes nothing like strawberry flavouring. It's more subtle, more complex, and it fades as it should. The mint is what makes this more than a fruit shrub. It's the one people come back for.
Our Commitment
The shortcut
we never took.
We started Casa Piñata because we wanted to make drinks the way food should be made — from scratch, with real ingredients, using traditional techniques. That commitment hasn't changed. It's in every can we produce.
✓
Whole ingredients onlyReal fruit, herbs, and botanicals. If you can't hold it in your hand, it doesn't go in the can.
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Traditional techniquesMaceration, steeping, cold-pressing. The methods that have been used for centuries, not shortcuts invented for scale.
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Full transparencyEvery ingredient named. Every choice explained. No label language designed to obscure what's inside.
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Made in OntarioBrewed in Beamsville — in the heart of Niagara wine country, steps from the farms and producers whose ingredients go into every can.
Taste the
difference.
Six SKUs. All six made from scratch. Find them online or at a retailer near you.