Sol Maté

Hibiscus · Elderberry · Yerba Maté

330ml · Lightly carbonated · Keep refrigerated

What it is

Sol Maté is a lightly carbonated botanical tea, brewed from hibiscus flowers, elderberries and yerba maté leaves, with functional mushrooms and a handful of roots and herbs — nothing you'd need to Google twice.

It's not an energy drink. It's not a wellness shot. It's a drink that tastes genuinely good and happens to do something useful — steady, natural energy from real plants, with no synthetic caffeine, no sugar spike, and no crash on the other side.

Around 17 calories a can, near-zero sugar, and naturally occurring caffeine from yerba maté — no synthetic stimulants. Made in small batches in Greenock, Scotland.

What's inside

Every ingredient in Sol Maté is there because it earns its place. Here's what's actually in the can, and why.

Yerba Maté — The backbone of Sol Maté. Yerba maté has been brewed across South America for centuries — not as a trend, but as a daily ritual. Our organic maté comes from the Organic Herb Trading Co. and is hot-extracted at 85°C to draw out its naturally occurring caffeine and the compounds behind a steady, even lift. No synthetic stimulants, no jitters, no sudden drop.

Hibiscus — Deep-crimson organic dried hibiscus flowers from the Organic Herb Trading Co., one of the most trusted herbal suppliers in the UK and EU. They give Sol Maté its colour, its tart brightness and a hit of natural antioxidants. It's the first thing you taste — and it's meant to be.

Elderberry — Also from the Organic Herb Trading Co., FairWild-certified and wild-harvested from an ancient forest in eastern Poland. Elderberry brings depth, a dark-berry undertone and a naturally high flavonoid content. It rounds out the sharpness of the hibiscus and adds to the vitamin C profile alongside the acerola.

Lion's Mane — Sourced from Mogo Farms and Freshly Fermented — organic, UK-grown, not imported. We dual-extract it (both water and alcohol, the alcohol always British and local) because that's the only way to retain both the hericenones and the erinacines — the active compounds most drink brands cook off or never bother capturing. Lion's Mane has been studied for its links to cognitive clarity and focus; we use it because the research is credible and the source is fully traceable. (Research: Mori et al., Phytotherapy Research, 2009; Kawagishi et al. on hericenones and erinacines as nerve growth factor inducers.)

Liquorice Root — From the Organic Herb Trading Co. Liquorice root brings natural sweetness without sugar and has long been used in herbalism for its soothing character. Just as importantly, it smooths out the bitterness that can come from maté and burdock, tying the whole brew together.

Dandelion Leaf — Underrated and intentional. From the Organic Herb Trading Co., dandelion leaf has traditionally been used to support digestion and acts as a gentle prebiotic. It's a plant most people have pulled out of their garden without realising it belongs in their drink.

Burdock Root — Grown organically in the Organic Herb Trading Co.'s own herb field. Burdock is a botanical with deep roots in traditional herbalism, long valued for its grounding, earthy character. It adds a base note that keeps Sol Maté anchored beneath the brighter flavours.

Acerola Cherry — Natural vitamin C from Nature's Root. Acerola has one of the highest natural vitamin C concentrations of any fruit, with better bioavailability than synthetic ascorbic acid. It also works as a natural preservative, supporting shelf life without synthetic additives. We add it cold, late in the brew, so none of it is cooked off.

Pink Himalayan Salt — Electrolytes, simple as that. A small amount of mineral salt makes any drink more hydrating and adds a subtle complexity to the finish.

Monk fruit, Erythritol, Xylitol & Stevia — Naturally derived sweeteners that keep total sugar near zero. Sol Maté is genuinely low sugar — not a marketing claim, just the number.

How it's brewed

We brew in the morning. The brew runs hot for our hardy botanicals, then we drop the temperature to add the delicate maté and hibiscus so we don't cook the good out of them. Sweeteners and acerola cherry go in last, along with the Lion's Mane tincture, kept as cool as possible to protect the beta-glucans and vitamin C.

After brewing, the liquid is rapid-chilled, filtered through a 1-micron inline filter, acidified to a target pH of 3.2, and transferred into sealed kegs under CO₂. Canning happens from the keg using a counter-pressure seamer to keep carbonation tight and dissolved oxygen low. Every can is then pasteurised in-can — a hard control point we verify on every batch for safety and consistency.

It's a labour-intensive process for a small operation. That's the point.

The numbers

With sweeteners. Contains naturally occurring caffeine. Contains glycyrrhizinic acid (liquorice root) — avoid excessive consumption if you suffer from high blood pressure; not recommended for children, or those pregnant or breastfeeding. Contains polyols (xylitol, erythritol).

Where it comes from

Lion's Mane — grown and dual-extracted by Mogo Farms and Freshly Fermented, UK.

Hibiscus, elderberry, dandelion leaf, burdock root, liquorice root and yerba maté from the Organic Herb Trading Co.

Acerola cherry from Nature's Root.

Brewed and canned at Unit 5, 28 Baker Street, Greenock, PA15 4TZ.

Storage

Keep refrigerated. Best within 21 days. (30-day ambient shelf life is currently in validation.)

Questions about ingredients, sourcing or how it's made? Email us at hello@spotdrinks.com.