PROCESS

Our process begins with the fresh fermentation of herbs using our SCOBY, a symbiotic culture of bacteria and yeast that produces a wide range of organic acids and complex flavours. The resulting kombucha is the base of our drinks.

Once fermentation is complete, we refine it with extracts and infusions of our botanicals. Regional herbs such as lemon verbena or raspberry leaves shape the flavour profile, while tree needles and selected woods add depth and a “winey” sensation.

Finally, selected fruits soften the acidity and give the drinks structure and body.