gingi beri - design 5

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over Gingi Beri

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waar te koop?

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voor bedrijven

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spicy recepten

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contact

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unieke gemberlikeur

met een vleugje wasabi

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Organische Gember Ontmoet Gedurfde Wasabi: Onze gember likeur is een harmonieuze balans tussen de warmte van organische gemberwortels en een vleugje pittige wasabi. Elke slok neemt je mee op een smaakvolle reis die uw zintuigen verrast en verheugt.

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scoor jouw gingi beri hier

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Tijdens de après-ski, na een lange dag skiën, ontstond bij Maud, Chiel en Friso het idee voor een vernieuwing in de shot- en likeurenmarkt. Na maanden experimenteren met verschillende ideeën en recepten hebben ze uiteindelijk de perfecte mix gevonden.

Een combinatie van gember en wasabi, ja, je leest het goed. Deze unieke en verfrissende smaak is perfect voor een onvergetelijke avond.

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Gingi beri op jouw menu?

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Tijdens de après-ski, na een lange dag skiën, ontstond bij Maud, Chiel en Friso het idee voor een vernieuwing in de shot- en likeurenmarkt. Na maanden experimenteren met verschillende ideeën en recepten hebben ze uiteindelijk de perfecte mix gevonden.

Een combinatie van gember en wasabi, ja, je leest het goed. Deze unieke en verfrissende smaak is perfect voor een onvergetelijke avond.

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hoe drink jij ging iberi?

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Tijdens de après-ski, na een lange dag skiën, ontstond bij Maud, Chiel en Friso het idee voor een vernieuwing in de shot- en likeurenmarkt. Na maanden experimenteren met verschillende ideeën en recepten hebben ze uiteindelijk de perfecte mix gevonden.

Een combinatie van gember en wasabi, ja, je leest het goed. Deze unieke en verfrissende smaak is perfect voor een onvergetelijke avond.

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proosten met ons?

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Tijdens de après-ski, na een lange dag skiën, ontstond bij Maud, Chiel en Friso het idee voor een vernieuwing in de shot- en likeurenmarkt. Na maanden experimenteren met verschillende ideeën en recepten hebben ze uiteindelijk de perfecte mix gevonden.

Een combinatie van gember en wasabi, ja, je leest het goed. Deze unieke en verfrissende smaak is perfect voor een onvergetelijke avond.

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