THC (tetrahydrocannabinol) is the primary psychoactive compound in cannabis. We use 95% pure distillate — no fillers, no MCT oil, no carrier fats. It’s encapsulated in beta-cyclodextrin so it disperses evenly in water rather than floating as an oil phase, giving consistent effect in every sip.

CBG (cannabigerol) is often called the “mother cannabinoid” — it’s the precursor from which many other cannabinoids are synthesized in the plant. As an isolate, it is THC-free and non-psychoactive on its own.

We include CBG for its potential synergistic effects alongside THC — a component of the entourage effect. Research suggests CBG may support focus, reduce discomfort, and modulate the overall cannabinoid experience. Using isolate form means precise, consistent dosing with no residual THC contribution.

Beta-cyclodextrin is a ring-shaped sugar molecule derived from starch. Its hollow cavity is precisely the right size to encapsulate a THC molecule — trapping it inside and making it water-dispersible. Without BCD, THC and water don’t mix. With it, the THC becomes a stable, evenly distributed part of the beverage with no oil bloom and no separation over time.

We form the BCD-THC complex as a dry powder before adding it to the batch. BCD itself is GRAS, vegan, and passes through the body without being metabolized.

L-theanine is an amino acid found naturally in green tea. It promotes relaxed alertness — calming without sedating, focusing without stimulating. It’s one of the most studied and well-tolerated natural nootropics available.

We include it to complement the THC effect profile: the combination encourages calm, clear-headed engagement rather than anxious or foggy intoxication.

Magnesium is involved in over 300 enzymatic processes — muscle function, energy metabolism, nerve signaling, and protein synthesis among them. Most people are chronically under-supplied through diet alone. We use it at a dose that delivers real physiological impact.

For this SKU we use magnesium glycinate — a chelated form in which magnesium is bound to glycine, an amino acid. This form is chosen for its superior water solubility and high bioavailability. Magnesium plays a direct role in muscle recovery: it supports protein synthesis, reduces inflammation, and helps regulate the neuromuscular signaling that drives post-exercise soreness. Glycinate is among the best-tolerated forms at therapeutic doses and does not cause the digestive side effects associated with cheaper magnesium salts.

Ascorbic acid is vitamin C in its pure form. In this beverage it plays two roles: it protects flavor and color from oxidative degradation over shelf life, and it delivers a meaningful antioxidant dose in its own right — supporting recovery from oxidative stress, which is particularly relevant in a post-exercise context.

Many beverages use ascorbic acid purely as a trace preservative. We use it at a dose equivalent to a large orange — one that actually registers functionally.

Xanthan gum is a polysaccharide produced by fermenting simple sugars. At very low concentrations it acts as a suspension stabilizer — keeping the BCD complex and other ingredients evenly distributed rather than settling. At the dose we use, there is no perceptible texture change. You won’t notice it’s there, but you would notice its absence over time.

Acacia gum — also known as gum arabic — is a natural exudate harvested from Acacia senegal and related trees. It has been used in food production for centuries and is valued in modern formulation for its emulsifying and stabilizing properties alongside an exceptionally clean, neutral flavor profile.

In this beverage it works alongside xanthan gum to maintain a stable, well-integrated suspension. The two gums complement each other: xanthan provides viscosity-based suspension, while acacia gum contributes emulsification — helping keep dispersed particles evenly distributed throughout the liquid. Together they provide more stable coverage than either would alone at these concentrations.

Potassium sorbate is the potassium salt of sorbic acid — a naturally occurring compound first isolated from mountain ash berries. It inhibits the growth of mold, yeast, and some bacteria at very low concentrations without affecting flavor.

It works in synergy with our pH target of 3.5. Below pH 4.5, potassium sorbate is at its most active — our formulation keeps it in that optimal range by design.

Malic acid is the organic acid responsible for tartness in apples and many stone fruits. Its potassium salt (potassium malate) is its conjugate base. Together they form a buffer system that holds the beverage at pH 3.5 — resisting drift through production, bottling, and shelf life.

pH 3.5 is deliberately chosen: it sits in the natural range of fruit beverages, keeps potassium sorbate fully active, and lets fruit concentrates read true on the palate.

Tartaric acid is a naturally occurring organic acid found in high concentrations in grapes and tamarinds. In winemaking it is the primary natural acid. Here, it plays a precision role: we use it in small, measured increments to bring the batch pH down to exactly 3.5 before the buffer is added.

It is added only as needed — some batches may require very little depending on the natural acidity of the ingredients already present. Every gram used is recorded in the batch log.

Potassium bicarbonate is a mineral salt used to gently raise pH when needed during batch formulation. It’s the potassium-based equivalent of baking soda, and is commonly used in food and winemaking as a clean, flavor-neutral pH adjuster.

We use a dilute solution added in very small increments — precise adjustments only. Like tartaric acid, it is used only as needed to reach our pH target of 3.5, and the amount used is always recorded.

FTNF stands for “From the Named Fruit” — a designation meaning the flavor is derived entirely from the actual fruit, with no synthetic aromatic compounds. These are clean, clarified concentrates that are highly potent by nature. We dial in the usage rate by taste per batch, starting conservatively and adjusting up. The flavor you taste is that fruit — nothing artificial behind it.

Monk fruit (luo han guo) is a small melon native to southern China. Its extract is 150–250× sweeter than sucrose by weight, with zero calories and no glycemic impact. The sweetness comes from mogrosides — antioxidant compounds unique to the fruit.

We use it only when the batch tastes too dry after all other ingredients are in — not as a fixed addition. Some batches need none. When it is used, the amount is small and is recorded in the batch log. The goal is balance, not sweetness for its own sake.