PROCESS

Our production process begins with the fresh fermentation of tea using our Scoby. The Scoby, a symbiotic culture of bacteria and yeast, produces many organic acids and complex flavours during fermentation. This kombucha forms the basis of our Proxies.

Once fermentation is complete, we refine it with various extracts and infusions from our botanicals. To achieve the desired flavour profiles, we use lemon verbena, nettle, hops and various types of pepper, among other ingredients. Tree needles and selected woods add a distinctive depth and a “winey sensation”.

Finally, natural sugars from fruits and vegetables balance the acidity of the kombucha and give the Proxies structure and body. The result is SIUS - multi-layered, complex and always alcohol-free.