Brisa started with one yuzu tree in a London garden and a hunch that soda could taste of the thing on the label. Today we press whole fruit from family groves in Kōchi, add a pinch of sea salt and a lot of bubbles, and stop there.
- 2019
A yuzu tree in a Hackney garden
Inés plants a yuzu bought on a whim. It fruits three years later, eleven yuzu in total.
- 2021
The first 200 cans
Inés and Tom press fruit in a borrowed kitchen and hand-can 200 Sparkling Yuzu for a street market. They sell out by noon.
- 2022
A grower, not a supplier
We meet the Morita family in Kōchi and agree to buy their scarred fruit, paid before harvest.
- 2024
Four flavours
Blood Orange, Hibiscus Lime and Cucumber Mint join, each from a single grower.
- 2026
496 fridges
Brisa is in cafés and grocers across the UK, still canned in small runs in East London.
Fruit first
Every flavour starts with a grower and a harvest, never a flavour house brief.
Pay early
Growers are paid before harvest, so a bad year is our problem too.
Say what's in it
Every percentage goes on the can. If we wouldn't drink it, it doesn't ship.