Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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MAY + JUNE 2015 nshoremag.com | 127 November 2012 nshoremag.com 127 127 scale producers. This lower processing temperature preserves more natural flavor in the final product, according to Mahoney. The procedure takes more than five times as long as a more conventional ap- proach, but they feel the improved quality makes it entirely worth the added time. Currently, the company buys the juice it uses from sources carefully selected for the freshness and quality of their products. But the partners are also looking into whether they can do some of their own juicing in-house, making the journey from fruit to cocktail even shorter. Powell and Mahoney's products were a hit from the very beginning. While they were processing their very first order, they received a second order five times as large as the first. Their Sriracha Bloody 10 Post Office Ave Andover, MA • 978.409.1541 www.soleamour.com i n s t o r e & o n l i n e Holiday Style All products are made in small batches and steamed at a low temperature.