kink is a modern ginger brand that makes ginger interesting, relevant and enjoyable, born in Chiang Mai and built for today.
We take the bold, energising character of Thai ginger and craft it into a versatile concentrate that fits modern life: clean, contemporary and effortless.
Real ginger. Real flavour. Real character. Just ginger, reimagined for the way people drink now.
Two farms grow the ginger in every bottle: one in Khao Kho, one in the hills outside Chiang Mai. We tasted root from farms across Thailand before we settled on them, and nothing else came close. Both farms grow the ginger without pesticides, using organic methods. Both are small family holdings, worked by the people who own the land.
What sets those two sites apart is the ground itself: loose, free-draining soil, enough altitude to cool the nights, and a rainy season long enough for the rhizome to fill out slowly. Ginger takes about a year to mature, and none of that can be hurried. No pesticides go near it. That is how these farms already worked before we arrived.
In the hills a few hours from our kitchen. Close enough that the root can be pressed the same week it comes out of the ground.
Higher ground and cooler nights. The ginger fills out more slowly here, and comes up with more heat in it.
Every bottle traces back to Khao Kho or Chiang Mai. We do not buy from wholesale ginger markets, so nothing anonymous gets in.
Soil, altitude and climate decide a ginger’s character long before we do. These two sites give heat and aroma we could not find elsewhere.
Organic ground, worked by hand and without sprays. What reaches our kitchen in Chiang Mai is root and nothing else.
A modern drink that feels Thai at heart, without feeling old-fashioned.
Developed through meticulous R&D, kink blends tradition with contemporary taste: a refreshing, versatile ginger concentrate for consumers and hospitality alike.
From the café to the cocktail bar to the kitchen at home, kink helps people recreate great ginger drinks, again and again.
Shop kink
Eight positions that shape the bottle, the field and the price, and the ones we get asked about most.
Every size ships in glass: recyclable, refillable, and returnable to us in Chiang Mai.
A fixed sugar level, batch to batch, so the drink you loved last time tastes the same next time, whether you mix it at home or pour it behind a bar.
One measure, straight from the bottle. Nothing to peel, press or strain, whether it is one glass at home or a full service.
Sealed, it keeps at room temperature, in a kitchen cupboard or a store room, until you want it.
Keep it refrigerated after opening and use it within a month. That is the whole instruction.
Two family holdings in Khao Kho and Chiang Mai. No commercial estates, no contract acreage.
We buy from the growers directly. Nothing passes through a broker, so the margin stays with the people who dug it.
Both farms grow the ginger without pesticides, using organic methods.
In collaboration with Chiang Mai University, on innovation and food safety.
210ml for the home bar, 510ml for the shift. One 510ml bottle makes seventeen serves and more.