Kombucha is a sparkling, probiotic tea. Our authentic kombucha is not adulterated to reduce or increase alcohol content, and registers 1.5% alcohol by volume (ABV); this is a natural result of kombucha’s fermentation process. Many companies are willing to dilute their product in order to sell their booch alongside juices, which is usually how these products taste. We simply reject any process that compromises the flavor, inherent bite, or living culture in our kombucha.
We begin by brewing a batch of organic green and black tea and mixing in organic evaporated cane sugar. Sugar is required for the fermentation process, but this is simply food for the culture’s metabolism. This brew is then added to our heirloom kombucha culture, or SCOBY (Symbiotic Colony Of Bacteria and Yeast). Yeasts immediately begin converting sugars into alcohol and the bacteria, in turn, will convert that alcohol into B vitamins, amino acids and organic enzymes.