Description
A traditional ceremonial brew made by macerating ground kava root in cool water to extract kavalactones.
Technical
The process relies on cold-water solvent extraction, where kavalactones (kavain, methysticin, dihydromethysticin) diffuse from the pulverized root matrix into the aqueous phase. Maintaining temperatures below 40 °C preserves the delicate lactone structures, while prolonged maceration (30–60 min) maximizes yield without hydrolytic degradation. Pressing concentrates the extract by reducing water content, enhancing potency and mouthfeel.
Science
Primary Reaction
cold-water solvent extraction of kavalactones from kava root
Sensory Profile
Aroma ()
earthynuttyherbalslightly sweetwoodypepperyfloral
Wine Analogy
Similar earthy depth to aged Pinot Noir but with numbing qualities