Being a small batch brewery allows us to align with our mission of sourcing local ingredients and creating each batch with authenticity and attention to detail. This not only enables us to handcraft our kombucha, but to also personally collect produce and deliver our product, supporting our local organic producers, stockists & likeminded fellow small businesses who share our passion for the South West region.
We encourage our wonderful stockists and customers to return used bottles, to be sterilised and reused.
We use rooftop solar panels (7.5kW!) and filtered rainwater.
The Process:
Following a totally natural and authentic process, all of our brews are first fermented using organic ingredients (raw sugar, green tea, black tea), filtered rainwater, homemade kombucha starter liquid & a beloved SCOBY. Left to ‘do its thing’ in a low-light, temperature-controlled environment, our SCOBY mother gets to work, fuelled by the tea, eating the sugar and converting it to create a cocktail of probiotic bacteria and enzymes that the gut microbiome dreams of.
Once brewed to the perfectly palatable point between sweet & sour, we add freshly prepared local, organic ingredients as detailed on the Flavours page. Once mixed, the second ferment can begin, allowing the kombucha tea and flavours to mingle until effervescent bubbles appear creating depth in flavour and even more powerful probiotics.