Verjus Bourgoin

Bourgoin Verjus is a non-alcoholic green grape juice with high acidity (pH 2.5), made from Ugni Blanc grapes from the Charente. It is a natural acidifier designed for those seeking precision and repeatability: it adds acidity without the typical citrus notes of lemon and lime, without peel essential oils, and without the variability of fresh juice. The profile is clean, linear, and controllable—ideal when acidity must support a recipe without masking botanicals, spices, wine, or spirits.
In mixology, it is a stable acid base for sours, highballs, and aperitifs, suitable both for immediate service and pre-batching. It works well with gin, vodka, tequila, white rum, vermouth, and wine-based drinks, as well as with tea, infusions, cordials, and delicate ingredients: it boosts freshness, dries the finish, and improves definition without shifting the aroma toward citrus. It allows fine balance adjustments with small dosages thanks to its marked acidity.
In the kitchen, it is versatile for vinaigrettes, emulsions, light sauces, and marinades, especially in cold preparations. It adds tension and clarity without a lemon-like aroma, enhancing delicate ingredients and helping balance sweetness and fatty components with a more neutral, “wine-like” acidity.
A reliable technical ingredient for bars and food service, ideal when consistent, clean acidity is needed and easy standardization matters.