You know what they say: behind every great
man Chagaccino is an even greater woman list of grade-A ingredients. Here at Renude, we believe that statement with the entirety of our steady-beating hearts. We’re dedicated to serving you the best-quality goods. Goods that taste just as fine as they make your customers feel after one sip.
The decision to go totally natural with our ingredients was a no-brainer. Why dilute a brilliantly good-for-you superfood like chaga with crappy quick-fixes like sugar? That’s why we sourced a palette of organic, wild-foraged (stuff in its natural state) components. Not because that process is fun and easy (it’s not), but because when it comes to creating the best stuff in the biz, sometimes the hard way is the only route in sight.
Wholesale partners, kiss your wellness woes goodbye. Below, we dive into our ingredients, where they come from, and why they’re good for you—the DNA of every Chagaccino.
WILD-FORAGED CHAGA MUSHROOM
Chaga is the center of our mushroom-based universe, so it is, hands down, the most important ingredient on this list. Chaga is a type of mushroom that grows on the sides of birch trees and can only be harvested every 5-10 years in below freezing cold temperatures.
When it comes to the chaga mushroom, there are two parts: the fruiting body (the visible part that births the shrooms) and the mycelium (the roots that connect the birch tree to the mushroom). Without each other, there would be no nutrients, and there would be no delicious Chagacinno beverage on that menu.
But what’s so special about our chaga? Our stuff’s 100% wild-foraged. That means we source it sustainably, straight from the birch trees in British Columbia and Siberia. Our stuff is all natural, not made in a lab. We extract ‘em in a way that’s good for you and the environment, too, meaning no solvents—AKA the busted chemicals that make extracting easy. But easy is not a word in our repertoire. And because of that, this stuff takes time. Time well spent.
Different from regular cinnamon. Ceylon cinnamon is the cool mom of aromatics because it helps you when you have a cold, serves you with boosted brain functionality, and is generally harder to come across. We add this in the mix because it gives the Chagaccino that kick. It’s the flavor you can’t quite put your tongue on but you know is there.
Not cocoa. Tastes like cocoa, but is much better for you than cocoa. How? Cacao is higher in protein, fiber, and iron. It’s also high in antioxidants like Chaga, resulting in a mocha flavor without the sugary crash. Cocoa, on the other hand, is stripped of nutrients. These words may look and sound the same, but don’t let phonetics fool you. Say it with us: cah-cow.
Vanilla extract was all cool and delicious until we (as a society) discovered the truth. The vanilla we use is the real kind, stripped from hand-selected beans in (you guessed it) Madagascar. This one is great because like our other ingredients, Madagascar vanilla is high in antioxidants, has been linked to reducing stress and anxiety, and is a mega antibacterial (helps heal cold sores and stuff).
LO HAN GUO
Lo han guo is an amazing natural sweetener. It’s a small melon-like fruit that grows in Southeast Asia, originally cultivated by Buddhist monks in the 13th century (hence why some call it monk fruit). Lo han guo supports healthy blood glucose levels and has been used in China to treat sore throats and coughs…for centuries. So it’s about damn time that we caught up with and acknowledged the benefits of ancient Asian medicine. Mixed with a pinch erythritol (fancy word for healthy sugar substitute), this ingredient is what gives the Chagaccino that sweet like candy taste.
TRY THE SUPPLY
For the last three years, we’ve worked with a plethora of wholesale partners just like you, across the U.S. to get our goods in the hands of health-conscious customers and diehard coffee lovers. If you want to check out who we’re working with, peep our store locator.
If you want to try the supply before you buy, hit us up at wholesale@drinkrenude for a free 60-serving bag. It’s on us.