Supistatte

Supistatte is a traditional fermented beverage associated with the Supista archipelago. It is brewed from malted grain, citrus zest, honey, and botanicals such as juniper, and is known for its bright acidity and layered aroma that combines citrus, pine, and malt notes. The drink is commonly prepared for communal feasts and harvest ceremonies.

The name is derived from ancient Supistian terms for heat and draft, reflecting its warming character. It emerged in coastal villages during the late medieval era as a portable fermented drink for sailors and harvest workers, and spread inland with trade routes, becoming a staple in regional feasts by the early modern period.

Production involves a two-stage fermentation. First, a mash of malted grain is fermented with yeast to produce a base ale. The liquid is then aged and re-fermented with botanicals and citrus peels, creating a complex profile. Modern producers may adjust sweetness and carbonation with alternative malts or controlled carbonation.

Common variants include Supistatte Blanc, a lighter citrus-forward version, and Supistatte Noire, darker with caramel and spice notes. It is typically served chilled in small cups during festivals, sometimes with a sprig of rosemary or a citrus twist to enhance aroma.

Culturally, Supistatte functions as a symbol of communal identity and as a traded commodity within the Supista economy. Production is traditionally organized by regional guilds that oversee quality and aging practices; in contemporary practice it is produced domestically and exported to neighboring regions, maintaining its role in festival calendars.