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Boucha Kombucha

Boucha Kombucha
The idea for Boucha Kombucha was born in 2018 when I decided to give up drinking alcohol for good. Like many people, I found after many years of social drinking, it had started to take its toll, and I wanted to focus on a more mindful way of living. Strangely, stopping was the easy part. What I wasn’t prepared for, however, was how outcast it feels to be a non-drinker in an alco-centric world. Dining out has always been, and continues to be, one of my favourite past times. I love my food and I loved my wine yet finding a comparable drink to have with my meal; one which felt sophisticated, wasn’t packed full of sugar and could complement my food was virtually impossible. When I tasted kombucha for the first time I was immediately struck by this sparkling drink which had the perfect balance between tart acidity and zesty fruit. I knew using kombucha as a base I could create a beautiful drink with depth and complexity which would pair well with food or stand alone as a refined alternative to wine. Together with expert brewers I designed a flavour combination using the profiles from my favourite wines. With gooseberry and quince, we found the perfect balance; creating an organic drink with lasting notes of green fruits and a dry, mouth-puckering finish. Presented beautifully with a fine art label, Boucha now looked the part, and was ready to be presented to the world. Drinking culture is shifting and I’m thrilled to be part of it. The future is bright and Bouchaful! Read more
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