Non-Alcoholic Classic Mojito

Inspired by the timeless classic, Mexican lime & Moroccan mint from our Classic Mojito Mixer are balanced with notes of tropical fruit and golden molasses extracted from Caribbean sugar cane. Bright yet complex, it delivers a refreshingly zesty Non‑Alcoholic Mojito.

TASTE

Zesty and refreshing, our Non-Alcoholic Mojito is inspired by the flavours of a Classic Mojito, just without the alcohol.

NUTRITIONAL INFO

Typical values per 100ml

Energy

19(kcal)
TOTAL CARB*

4.7g
Protein, fat, fibre, salt

0.02g

*of which sugars 4.4g

INGREDIENTS

Carbonated Spring Water, Fructose, Lime Juice (4%), Acid (Citric Acid), Natural Flavourings, Natural Lime Flavouring, Natural Mint Flavouring with other Natural Flavourings, Natural Apple Flavouring with Other Natural Flavourings, Rum Extract, Mint Oil

AVAILABLE FORMATS

We have a range of formats to suit every occasion. Our cans are great for on the go, whilst our bottles deliver the perfect serve, and you can size up for sharing!

250ml

4x250ml

KEY INGREDIENTS

A classic mojito, none of the alcohol

Mexican lime and Moroccan mint are perfectly balanced with notes of notes of tropical fruit and golden molasses from Caribbean sugar cane for a refreshing, non-alcoholic Mojito.

SPEARMINT

Mentha spicata

MOROCCO

Our spearmint is grown in the El Bourouj region of Morocco. During the harvest season the mint leaves are cut by hand daily generally in the morning when the plants are most fragrant. We use the flowering tops of the mint which are dried and steam distilled.

TAHITI LIME

Citrus Latifolia

MEXICO

Mexico grows some of the very best citrus fruits; we source our Tahiti lime from groves from the Colima, Michoacán, Martinez de la Torre and Veracruz regions of Mexico where they are handpicked to ensure the best freshness, smell and flavour quality.

DISTILLED CARIBBEAN SUGAR CANE

Saccharum officinarum

MARTINIQUE

Sugar cane grows naturally in warm, tropical climates, enjoying plenty of sunshine and humidity. We source sugar cane from the Caribbean island of Martinique, where rich volcanic soil and ideal weather help produce high‑quality fresh sugar cane. The cane is matured and harvested at 14–18 months, between February - June to capture its natural sweetness. The roots are then left to regrow for future harvests, making the process more sustainable.