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Ninety minutes from door to door sounds like a delivery promise. It is really a temperature promise, and it is the single largest line in our budget after fruit.
Unpasteurised juice has no defence. Warm it by four degrees for an hour and you have not spoiled it, but you have started a clock you cannot stop. Everything we spend on logistics exists to keep that clock from starting: chilled boxes, insulated bags, routes planned around canal bridges rather than distance.
The number
Cold delivery costs us about three times what an ambient courier would. On a € 4.50 bottle that is not a rounding error, and it is the reason a subscription is cheaper per bottle than a single order — one stop, one cold box, six bottles.
We have been asked more than once why we do not simply pasteurise and courier it like everyone else. The honest answer is that we would then be selling a different product at the same price, and we would rather not.