Calidum – Apple Elderberry Punch – non-alcoholic

Kohl Calidum, the non-alcoholic punch from South Tyrol

Star anise and cinnamon meet mountain apple juice and elderberry: Kohl Calidum is a non-alcoholic punch from South Tyrol, almost pitch-black in the glass. Served hot at 60 to 70 degrees – the winter special from Thomas Kohl.

Calidum is the winter special from Thomas Kohl: a non-alcoholic punch made from mountain apple juice, elderberry, and winter spices. Just a small amount of the intensely aromatic elderberry juice is enough to create this almost pitch-black cuvée. Here, the apple juice lends the elderberry elegance, sweetness, and freshness.

Skillfully, Thomas Kohl plays with spices here for the first time: the perfect amount of star anise and cinnamon gives the mountain apple juice cuvée a wintery tone. Fruity, spicy, and full-bodied, the punch stands in the glass with a gentle sweetness and a long finish – and completely without alcohol. The name comes from Latin and simply means: warm.

Now reduced in price due to a short best-before date of 04.12.2026

Hot into the glass, at 60 to 70 degrees

The velvety composition of ripe, hand-picked mountain apples and gently pressed elderberries, accompanied by star anise and cinnamon, is best enjoyed hot.

The spices envelop the deep, warming aromas and warm you from the inside out. The Calidum is slowly heated to 60 to 70 degrees – it should not boil, otherwise its essence will evaporate. At this temperature, the essential oils of the spices are preserved. It also tastes good cold, but its finest hour arrives when there is fog outside. If you would like to try it cold, you will find it to be a dark, spicy relative of the apple juice with wild blueberry.

A punch for everyone

For an Advent afternoon, the Christmas market in your own garden, or an evening after a winter walk: Calidum is the punch that everyone at the table can enjoy.

Children and anyone who prefers to skip the alcohol – here, everyone gets the same glass as the rest of the group. And hosts save themselves the trouble of boiling spices: star anise and cinnamon are already included; you just have to put the pot on the stove. Thomas Kohl has already taken care of the seasoning.

How juice becomes a punch

Elderberry alone would be too dark, too tart, and too heavy for a hot drink – only the mountain apple makes it accessible.

It grows on the Ritten, where the family's orchards lie at nine hundred to one thousand meters, and cool nights preserve the fruit's acidity. That is exactly what is needed so that a punch does not become cloying. The spices are added last, and the same rule applies here as Thomas holds for all his cuvées: both partners should benefit. Here there are three – apple, berry, and spice, and each remains recognizable.

It is harvested at full ripeness, and the punch is preserved solely by brief, gentle pasteurization. It is vegan, like all Kohl juices, with the seal of the European Vegetarian Union.

To seventy degrees, in preheated mugs

Heated to 60 to 70 degrees and poured into preheated glasses or mugs, it holds its heat longer. A cinnamon stick or an orange slice in the glass turns the punch into a small celebration. If you like, place a star anise on top – it looks beautiful and enhances the spice in the glass.

Once opened, the bottle will keep in the refrigerator for about 6 days; unopened and stored in a dark place, it will keep for at least a year. The apple juice with blackcurrant also has a dark and cold profile; the entire assortment can be found on the Kohl Cuvées page.