We wanted something to drink.

Four of us. One atelier in Rmeil. A shared suspicion that the best thing on the table didn't have to be the wine.

We'd tried the kombucha out there. Most of it tasted like a good intention but sweet and kind of sold with a lecture. We wanted the opposite. Something with an edge. Something you'd pour into a proper glass and not feel the need to explain.

So Claire started brewing. Slowly, then obsessively. Tea, sugar, a living culture, and time. A lot of time. Then we borrowed a trick from the natural wine people: seal it in the bottle and let it make its own bubbles.

That's toka. Small batches. Low intervention. Fermented in Beirut, finished in the glass.

We don't add much. Mostly, we wait.

drink alive.