AROHA
Everything inside an Aroha bottle is natural
so it’s also worth pointing out what’s not in an Aroha bottle: Artificial Preservatives, Colours, Flavour Enhancers or Sweeteners. It’s Real.
When we are putting the drink into the bottle we help maintain product integrity by using a special Pasteurizing technique. Pasteurization often degrades the fruity goodness inside juices but with our method of tunnel pasteurizing, the goodness that we put in the bottle stays in the bottle.
SPARKLING RANGE
- ELDERFLOWER SPARKLING
- BLACKCURRANT SPARKLING
- FEIJOA SPARKLING
- RHUBARB SPARKLING
STILL RANGE
- GINGER LEMON & HONEY
- SAUVIGNON BLANC & SAFFRON
- ELDERFLOWER & GREEN CURRANT
- APPLE & PEAR
CORDIALS
- ELDERFLOWER CORDIAL
- QUINCE & LIME CORDIAL
- GOOSEBERRY CORDIAL
- GNGER, HONEY & LEMON
- WILD ROSE-HIP CORDIAL
- RHUBARB CORDIAL
Here’s to a new range of yummy drinks we have just released.
Aroha Drinks have recently completed the installation of a new bottling line and warehouse which sees them put all elements of their production on the one site at Coes Ford, Canterbury. The project allows for greater control of the finished product, gives more certainty to production timelines, and helps reduce transport and logistics inefficiencies. As the site is capable of bottling 2000 litres per day, the company is now able to keep up with demand with a bit of room for growth factored in as well. “We are growing a lot of our own fruit on-site now also, which means we can take it from the tree, to the bottle, to dispatch all in the same location. This has been a goal for a few years now, so it feels great to finally have it all in place,” said Mark Dillon, founder, Aroha Drinks.
COES
Here’s to a new range of yummy drinks we have just released.
Aroha Drinks have recently completed the installation of a new bottling line and warehouse which sees them put all elements of their production on the one site at Coes Ford, Canterbury. The project allows for greater control of the finished product, gives more certainty to production timelines, and helps reduce transport and logistics inefficiencies. As the site is capable of bottling 2000 litres per day, the company is now able to keep up with demand with a bit of room for growth factored in as well.
“We are growing a lot of our own fruit on-site now also, which means we can take it from the tree, to the bottle, to dispatch all in the same location. This has been a goal for a few years now, so it feels great to finally have it all in place,” said Mark Dillon, founder, Aroha Drinks.”