INDI has combined the traditional knowledge of different Mediterranean and oriental plants, as well as the different systems of natural extraction of aromas and flavors. They develop drinks based on the selection of the best plants in the countries of origin, using artisanal processes of maceration, fermentation, distillation, in conventional installations.
INDI uses different botanical elements in their countries of origin such as the Seville orange peel, Indian kewra, Japanese yuzu and the Philippine calamansi.
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