Rapscallion was born from a basic question in 2016:
“Why do commercial lemonades contain no real lemon?”
When their Founder, Gregor Leckie came home to Scotland: When did our connection between what is grown and what is consumed break down?
They set out to break the mold of a sterile soft drink industry with a simple fruit to can approach.
Rapscallion started life at an alleyway pop up in the heart of Glasgow, producing simple, fresh fruit sodas made with local, seasonal produce. The business has since grown to supply some of the best, most
discerning hotels and restaurants across the UK with their raw approach to flavour creation.
The Founder has paired this raw approach to soft drink production with a truly sustainable facility just a stones throw from the River Clyde. Rapscallion purposely designs out waste from their whole operation;
actively divesting from fossil fueled production, powering their facility with 100% renewable electricity, utilising direct air capture for their liquids, and anaerobically digesting their fruit ‘waste’.
Their pure approach to flavour creation starts with the best premium produce, sourced locally. Working with trusted Scottish importers for their ‘season-proof’ range, and working directly with local
farmers for their limited ‘seasonal’ range allows the By prioritizing local suppliers, these short supply chains ensures only the freshest cans get to the customers door.
“We believe soft drinks have been neglected for too long, better quality ingredients give us an unrivalled natural flavour”
