The flavorful Haschberg variety (sambucus nigra), which originally comes from the Klosterneuburg Danube floodplain, was used for this juice. It has been grown on the Danwitz fruit farm in Mönchengladbach on the Lower Rhine for two generations. The juice is tart and delicate and is often drunk warm with a little honey in the "cold season". Fruit processing has a long tradition at the van Nahmen cider and private winery in Hamminkeln on the Rhineland. Nothing is removed from the juices and nothing is added: no preservatives, no flavorings. Particular attention is paid to the use of old fruit varieties and thus also to the preservation of traditional cultivated varieties that are threatened with extinction.