Kombucha has been a collaboration from the very start. Yeasts and bacteria help each other in it, and together they achieve something neither could manage alone. It is the same with us.

We love creating with people, venues and projects we like – because they do their thing honestly, well and with gusto. We meet, taste what they can do, add what we can do, and look for a flavour that would never have existed otherwise. Sometimes it is wort and hops from a brewery, other times cucumbers that would have ended up in the bin, or frankincense from a favourite café.

We love dreaming it up, and drinking it even more. We believe you can taste it in every bottle.