The cool, refreshing feeling of our famous Kc3 Springtime Kombucha running down your throat, quenching your thirst and making your body happy.
The feeling as you see your friends mixing their gin with sodas and other baddies while you mix yours with the incredible Kc2 Japanese Lime Kombucha, providing your body with the antioxidants and probiotics that it needs.
The feeling of a cool, fresh out the chilly bin Kc4 Boysenberry Burst Kombucha, as you sit in the sun with your friends, on a summers day, soaking in the rays as you realise how much you love life.
Go on, try one, you know you want to ...
Kc Kombucha originated on family farm No 332 in the Bay of Plenty. This was the farm Gail's mum dispensed her magic scoby from, and where cows bellowed "booooooch" instead of "moo".
Brought to a dark territory in Torbay, North Shore, Auckland, we experimented from our small kombuchery chemistry lab; a trailer parked in the garden. We were living the P2P (party to party) lifestyle seeking Pseudoephedrine-free euphoria!
One night, while the kids snoozed, Gail accidentally bumped a batch of boochy ingredients, landing on her bum. The result? The A1 mixture in each and every one of our bottles. From one slip to one sip, we'd discovered the low-sugar booch that any kombucha rat patrol agent would love to thwart, stealing our life-giving concoction and leaving us banjo-eyed and busted.
Like the pure, never diluted, full-strength love of your mum, we've been 'Breaking Good' ever since.
Drink it straight or as a mixer. Cheers!