A raw ingredient is a bottle you buy — cost, ABV, Brix, pH, allergens, supplier, and a density figure so volume and weight both work. A house-made ingredient (a cordial, a syrup, an infused spirit) is instead built from other ingredients as its own bill of materials — its cost, ABV, and density are calculated automatically from what's inside it, and update the moment a component's price changes.

The same ingredient can carry more than one supplier option — different suppliers, different pack sizes, different prices. They're shown side by side with cost per litre calculated for each, so you can see at a glance which is actually cheaper, and switch which one's active whenever your supply changes.

Every ingredient page shows every recipe and every other house-made ingredient that uses it — so before you change a price or a spec, you know exactly what it affects.

Allergens are tagged per ingredient and roll up automatically into every recipe that uses it — no need to track them separately per drink. Flavour notes (nose, palate, finish) can be recorded per ingredient too, useful for training staff on what something actually tastes like.