Our Story

Like any great business. K.BOOCH was born out of innovation. By innovation we mean putting a shot of Gin in with our Home Made Kombucha! It was amazing, but we really wanted a more developed flavour profile. We then attempted to secondary ferment our Kombucha, hoping that this process would addaanother level of depth and flavour to this already fantastic drink. We were right!

K.BOOCH has been created by a love of Kombucha and the beautiful natural flavours of it. We believe it to be a drink that all people will enjoy and we are committed to creating the most delicious Alcoholic Kombucha on the Market using the highest grade juices and ingredients.

We hope you love it – Nick & Marlee

BLOOD ORANGE

16 x 330ML BOTTLES

Description

This K.Booch is inspired for those fans of the Italian Blood Orange Spritz, on a hot summer day. We take our K.BOOCH & blend with Blood Orange
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PINEAPPLE & WATERMELON

16 x 330ML BOTTLES

Description

This K.Booch is inspired by those summer days sitting with friends at the beach, pool or lake. We take our K.BOOCH & blend in Pineapple & Watermelon.
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Ginger & Lime

16 x 330ML BOTTLES

Description

This K.Booch is inspired by the need to be refreshed at the end of the day.  It’s the one you will crave at about 4pm knowing the day is almost over.  We take our K.BOOCH & blend in Ginger & Squeezed Lime juice.
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Rosé & Berry

16 x 330ML BOTTLES

Description

This K.Booch is inspired by those hot summer days sipping Rosé.
We have blended Rosé with our K.BOOCH along with some friends,
including Strawberry & Raspberry.
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HOW, WHAT & WHY?

Using traditional methods dating back 200 years. We steep our black tea with a mixture of sugar. We then add in our ‘Mother’ or SCOBY (Symbiotic Culture Of Yeast & Bacteria)

We ferment our kombucha over a period between 21-25 days in a temperature controlled room, during this time the SCOBY eats the sugar & increases the acid content of the tea.

We then transfer the Booch into fermentation vessels. In a process similar to making beer, we create an environment that allows a ‘secondary fermentation’ to occur. This process takes around 14 days.