Lemonade

French lemon soda with the signature pop of a swing-top bottle

La Mortuacienne lemon soda is an artisanal lemon soda from Franche-Comté, bottled in a swing-top bottle with an engraved crest. Zesty, delicately tart, and not too sweet. This is no mass-produced soda, but a recipe that has been preserved since 1921.

Lemon soda from La Mortuacienne is the classic French lemon soda from the house of Rième, bottled in a one-liter swing-top bottle. Served chilled, it reveals clear citrus notes, fine carbonation, and that subtle sweetness that sets it apart from other lemon sodas on the shelf. Once you've had it in your glass, you will taste the difference compared to any supermarket lemon soda.

Zesty, bold, and light on the finish

It appears a pale straw yellow in the glass and retains its sparkle for a long time. The nose detects a bright citrus note, followed by a hint of zest, not candy.

It remains lean on the palate. Its 8.5 grams of sugar per 100 milliliters are significantly lower than what standard lemon sodas offer, and that is precisely why it has its reputation: it quenches thirst rather than sparking it. The carbonation is fine and doesn't overwhelm. The finish features a delicately tart note that leaves the palate feeling clean.

When you open it, there is a "pop"—that satisfying sound only a swing-top bottle can produce. It belongs to this soda just as much as the acidity does. That is why it deserves to stay on the dining table rather than disappearing into the kitchen.

For an apéritif or in a cocktail shaker

Ice-cold, it belongs in a tall glass with a slice of lemon; that is all you need on a warm afternoon.

With a splash of Prosecco as an apéritif, the acidity carries the carbonation, keeping the drink light. It pairs well with gin and red vermouth, as its tartness leaves room for the herbs without masking them. Lemon soda also makes a great companion to food, for instance with French fries, fried fish, or a quiche.

Well-chilled at six to eight degrees, the acidity stands out clearly and the carbonation holds up. The liter is enough for four to five glasses and belongs on the set table. When you're on the go, the smaller lemon soda in a gastro-bottle with a screw cap takes over, which can be resealed and fits in any bicycle basket.

Two twenty-year-olds and pure water

In 1921, Marcel-Alcide Rième and his brother-in-law Adrien Bouhéret founded a soda factory in Morteau. Both were just twenty years old and had an idea that sounds banal today, but certainly wasn't back then.

Their advantage lay in the sterilized water, as Marcel had insisted on from the start. At a time when running water was by no means a given in every household, every family made their own lemonade, and none of it was germ-free. Anyone who could buy a finished bottle was buying safety along with it.

To this day, the sugar syrup is produced cold. In the "sirogène," a 1.5-meter-high copper tube, the sugar dissolves in 11-degree cold water and sinks down solely by gravity through two sieves and a layer of cotton fabric. Heating it would be faster, but it would damage the fruit.

The slower this process, the clearer the syrup and the finer the sparkle in the glass later on. Over a hundred years later, this is still the method upon which all ten varieties are based. The range spans from pomegranate and cola to lemon with mint. The entire range can be found at La Mortuacienne. A deposit is added to the price.