Blueberry Reàl is infused with premium Golftraube Blueberries from the Pacific Northwest. Perfect for Italian sodas, beer cocktails, teas, martinis, alcohol-free drinks and frozen or shaken daiquiris and coladas. Excellen...

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Blueberry Reàl is infused with premium Golftraube Blueberries from the Pacific Northwest. Perfect for Italian sodas, beer cocktails, teas, martinis, alcohol-free drinks and frozen or shaken daiquiris and coladas. Excellent for desserts and baking. Convenient 16.9 FL OZ (22 WT OZ) squeezable, drip-free bottle leaves no mess.

  • MIXOLOGY MINDED: Perfect for Italian sodas, beer cocktails, alcohol-free drinks and frozen or shaken daiquiris and coladas
  • REAL FLAVOR: Blueberry Real is infused with premium Golftraube Blueberries from the Pacific Northwest
  • SQUEEZABLE: No messy cans or difficulty storing unused portions. The wide-mouth bottle opening helps to eliminate waste by allowing easy access with a bar spoon or spatula, and volcano-shaped spout allows for drip-free mixing
  • FRESHNESS GUARANTEED: Developed specifically to remain uniform with very minimal product separation with built-in oxygen barrier to guarantee product freshness
  • NOT JUST FOR DRINKS: Excellent in culinary applications such as baking and desserts. Perfect for experimenting with molecular gastronomy concepts like fruit foam or caviar
  • MIXOLOGY MINDED: Perfect for Italian sodas, beer cocktails, alcohol-free drinks and frozen or shaken daiquiris and coladas
  • REAL FLAVOR: Blueberry Real is infused with premium Golftraube Blueberries from the Pacific Northwest
  • SQUEEZABLE: No messy cans or difficulty storing unused portions. The wide-mouth bottle opening helps to eliminate waste by allowing easy access with a bar spoon or spatula, and volcano-shaped spout allows for drip-free mixing
  • FRESHNESS GUARANTEED: Developed specifically to remain uniform with very minimal product separation with built-in oxygen barrier to guarantee product freshness
  • NOT JUST FOR DRINKS: Excellent in culinary applications such as baking and desserts. Perfect for experimenting with molecular gastronomy concepts like fruit foam or caviar

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