This juice is made from the flavorful Haschberg variety (sambucus nigra), originally from the Klosterneuburg Danube floodplain. It has been cultivated for two generations at the Danwitz orchard in Mönchengladbach, Lower Rhine. The juice is tart and delicate and is often enjoyed warm with a little honey during the "cold season." At the van Nahmen cider mill and private pressing house in Hamminkeln, Rhineland, fruit processing has a long tradition. Nothing is removed or added to the juices: no preservatives, no flavorings. Special attention is given to using old fruit varieties and thus to preserving traditional, endangered cultural varieties.