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Est. 2019 · A Bodega Brands brand
Arté started as a supply chain problem and turned into a point of view. The fruit, the route and the culture are the same story.
The premise
Most citrus travels as fruit. It loses weeks in transit and gets pressed at the far end of its life, in a facility a continent away from the tree.
We do it the other way round. Fruit is grown and pressed close to where it’s harvested, then moved cold through a self-reinforcing supply chain spanning Canada, USA and Mexico, and arrives in a bar tasting the way it did at the grove. Pressure, not heat, carries it the distance.
That’s a logistics achievement before it’s a flavour one. But the flavour is the part your guest tastes.
We created Arté with the hospitality professional in mind. We believe industry professionals deserve the very best ingredients to work with, so we built a cold-pressed juice where quality is never compromised: bold yet fresh, convenient yet efficient, entirely natural, at a price a real bar program can carry.
It was developed with mixologists, bar managers, chefs and baristas, which is why it behaves the same in a cocktail, a dressing and a cold brew.
Añejo · Calgary
De México, en espíritu
Papel picado, sugar skulls, a back bar full of agave. Arté was built for rooms that already understood the drink.
Desde 2019
De México, en espíritu.
What we hold to
01
If a bartender in Guadalajara wouldn't recognise it as the real thing, it doesn't go in the bottle.
02
The drink your guest gets on a Tuesday at 11pm should be the drink your best bartender makes on a Saturday at 8.
03
Bars run on margin and minutes. Anything we make has to give back both.
Where we are
Distributed through Sysco, Gordon Food Service and Chef’s Warehouse into a growing portfolio of national and regional hospitality customers, plus a Canada-wide private-label program across 70+ locations.
250+
Customer locations
4
Core markets
Plus Guadalajara
BC
Vancouver
AB
Calgary
AB
Edmonton
ON
Toronto
MX
Guadalajara
Next
Western Canadian retail. Then the US.
Where it goes
Bulk citrus procurement, 15–20% raw material savings, improved gross margin and better working capital efficiency.
Deeper national hospitality accounts, a US national broker partnership, stronger recurring volume.
Launch in Western Canadian retail, initial entry into the US retail market, and brand awareness built to match.
Long term: own more of the path from raw material to finished product, closing the continental loop entirely.
