Ginger is to kombucha what salt is to dark chocolate – some things just go together. This crisp kombucha is our most popular of the bunch, and it’s easy to see why.

Brewed with just the right amount of cold-pressed ginger and a squeeze of fresh lemon for good measure, it’s the perfect way to start the day or perk yourself up

From herbal medicine to cakes and cordials, people have been obsessed with elderflower for centuries.

Naturally it’s a perfect fit for our old-fashioned style kombucha, which we make by steeping organic elderflower with loose leaf tea before fermentation. Smooth and refreshing, it’s our go-to thirst quencher whatever the weather.

We like to think of this kombucha as the worldly older sibling – sophisticated in profile and beautifully pink, thanks to a hint of organic crushed raspberry and a whole lot of hibiscus.

Together they make this deeply flavoured alcohol alternative. There’s no stepping in grapes here – instead we steep organic hibiscus leaves in our loose leaf tea pre-fermentation.

There’s a ton of ways to enjoy turmeric, but we use it to make this nourishing kombucha.

Our old-fashioned brewing process brings out turmeric’s deliciously earthy flavour, which we follow up with a hint of pineapple juice. Perfect when paired with food and just as good on its own, this one’s our personal favourite (just don’t tell the others).