01
Grove & harvest
Fruit pressed at optimal ripeness, hours from the farms, not weeks from a container.
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Est. 2019 · De México, en espíritu
Cold-pressed juice and craft cocktail mixers, HPP certified and ready to pour. Squeeze expenses, not limes.
100% NATURAL, COLD PRESSED, HPP CERTIFIED, NO PRESERVATIVES, READY TO MIX, DE MÉXICO, EN ESPÍRITU
Poured nationwide through
Where to buy →Sysco, Gordon Food Service, Chef's Warehouse
¿Qué es Arté?
It’s expensive because of the prep shift, the spoilage, the summer price spikes and the fact that no two bartenders squeeze the same way.
Arté is 100% pure cold-pressed juice, sourced direct from the farms that grow the fruit. No labour cost. No spoilage. No mess. One consistent pour, every single time.
0
Additives
0
Preservatives
250+
Venues poured
New for 2026 · Craft cocktail mixers
01 · Grapefruit & Agave
Light, refreshing and tangy. Grapefruit juice cut with lime and organic agave for a smooth, zesty pour.
02 · Lime & Agave
A sweet, citrus-forward blend of premium lime juice and organic agave. The shortcut to an honest margarita.
03 · Cold Brew & Agave
Rich, smooth cold brew blended with organic agave and real vanilla extract. No artificial syrups.
Pressed in Mexico · Poured everywhere
Shot behind the bar
Filmed in the rooms that stock us. No set, no stand-ins, no styling, just service.
Toronto · Calgary · Vancouver
¡Sabores ricos! · The original line
Pure cold-pressed citrus in 1 L bottles with pour spouts. Built for volume rooms.
100% Lime Juice
OriginalLime
Fresh Juice
Single-ingredient cold-pressed lime. Nothing added, nothing taken away.
100% Lemon Juice
OriginalLemon
Fresh Juice
Bright, clean, cold-pressed lemon for sours, spritzes and everything acidic.
100% Orange Juice
OriginalOrange
Fresh Juice
Cold-pressed orange for brunch service, spritzes and breakfast covers.
100% Grapefruit Juice
OriginalGrapefruit
Fresh Juice
Cold-pressed grapefruit: bitter, floral and impossible to fake.
¿Qué es HPP?
Heat is the cheapest way to make juice safe and the most expensive way to make it good. High-pressure processing uses water pressure instead, killing pathogens while leaving flavour, aroma and nutrients exactly where they were.
Bright, vibrant flavour survives intact.
Shelf life from physics, not additives.
Vitamins, minerals and enzymes stay put.
Pathogens neutralised while the product stays raw.
HPP Canada
Our long-standing co-packing partnership: a capital-light, scalable production model with proven quality controls.
Continental supply loop
A self-reinforcing supply chain spanning Canada, USA and Mexico.
01
Fruit pressed at optimal ripeness, hours from the farms, not weeks from a container.
02
87,000 PSI of water pressure neutralises pathogens without a single degree of heat.
03
0 to 4 °C from the vessel to the truck to your walk-in. The chain is never broken.
04
A sealed litre with a pour spout, ready the second it lands. Zero prep.
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Bar economics
Move the sliders to match your room. The math is conservative and the assumptions are printed at the bottom. Argue with them.
Step 01 · Your room
Margaritas, palomas, sours, anything with fresh juice in it.
A standard sour spec uses about 1 oz.
Produce pricing swings seasonally, so use your summer number.
Wage plus burden for whoever squeezes.
Volume pricing varies, so ask your rep for your real number.
Step 02 · The number
$0
saved per year on citrus, switching to Arté.
$197 fruit + $50 labour
11.8 L · no prep labour
Assumes a 40 lb case yields ~150 oz of juice, ~45 min of prep labour per case, and 12% loss to spoilage and oxidation. Estimate only. Your invoice is the real number.
The pour
Professionals pour it.
Crushed ice, a hard shake, one garnish. The drink is the same every time because the base is.
Journal
Bar Economics
Everyone prices limes by the case. Almost nobody prices the twenty minutes it takes to turn that case into juice, or the fruit that never makes it into a glass.
6 min read
Craft
High-pressure processing gets described as 'cold pasteurisation', which is both roughly true and completely unhelpful. Here's what's really happening at 87,000 PSI.
5 min read
Samples ship free to licensed venues across Canada. Tell us what you pour and we’ll send the bottles that fit.
