Collection: Raw Kombucha

Most kombucha on a supermarket shelf has been pasteurised. Heating it makes it cheap to handle and easy to ship, and it takes the character out with everything else. What is left tends to taste flat and sweet.

Ours is raw. We never heat treat it, so what reaches you is the drink as it came out of the tank rather than a cooked version of it. That is the whole reason it tastes the way it does, and it is the one thing we are not willing to trade for convenience.

We brew in small batches in Glasgow with whole leaf tea, not the dust and fannings that go into teabags, and ferment on French oak. Nothing is added afterwards to sweeten it or round off the edges.

Build a case of 12 from any of the flavours, or try the Discovery Case if you would rather taste across the range first.