Created by Robert Barth in 1952, named after Riva San Vitale in Ticino and the Italian word for revelation; produced in Rothrist.
Crisp and fizzy on the tongue with a clean sweet-tart snap, it carries a faintly herbal, hard-to-place fruitiness. Despite its milky origin it drinks light and refreshing, like a soda with a gentle yogurt-bright edge.
Processing and fermenting the whey strips out the fat and milk proteins, leaving lactose, lactic acid and minerals that give Rivella its distinctive tangy base without any dairy heaviness.
Variations
Rivella Red original, Rivella Blue lower-sugar, Rivella Green with green tea extract, various seasonal and fruit editions
On the Palate
Where Rivella sits in the Swiss flavor cloud
Ingredients
Serves 2How it's made
8 steps · 5 min
- 15 min
Separate the whey from milk, the liquid left behind from cheese-making.
- 25 min
Filter and clarify the whey to remove fats and proteins.
- 35 min
Ferment and process the whey to develop its base flavor.
- 43 min
Blend in water, sugar and a secret mix of herb and fruit extracts.
- 53 min
Carbonate the liquid with carbon dioxide until lively and fizzy.
Watch outCarbonate until it's lively and prickly on the tongue — flat Rivella loses its whole character.
- 660 min
Chill thoroughly in the refrigerator.
- 71 min
Pour into a tall glass over a couple of ice cubes.
- 81 min
Serve cold as a refreshing everyday drink or sports beverage.
