Pomegranate may not be a traditionally winter flavor, but we couldn't help ourselves once we tasted this yummy Pomegranate Kombucha cocktail. Move aside cranberries, there's a new holiday fruit in town!
You may have noticed we're a little into kombucha cocktails here at Kombucha Town, but it's not just because kombucha is our passion. We've all had a gin and tonic or vodka '7' — but substitute kombucha and you're in for a whole new level of yum.
We do love to get fancy with flavors here on KT Happy Hour, but a great kombucha cocktail is as easy as booch + booze. Forget the extra ingredients! If you have a can of kombucha and a bit of alcohol, you've got a kicka** cocktail straight out of the gate.
But if you have an extra 30 seconds and a pomegranate on hand, you'll want to stay tuned for this holiday cocktail recipe. Along with being the perfect combo of sweet + savory, this whiskey drink has all the makings of a great holiday tradition. With a beautiful bright red color (and green garnish) its look certainly fits the bill.
To take this recipe up a notch, we dug into our whiskey sampler pack from Seattle-based Westland Distillery. Westland is a local staple bringing single malt whiskey tradition to the Pacific Northwest. You can't go wrong with any of their three core whiskeys: Peated, American Oak and Sherry Wood. Each brings a unique profile to this cocktail, and we couldn't choose just one!
On our end, we chose our best-selling Blood Orange kombucha to add a citrus kick to this sweet cocktail. If you're not on the citrus train, we recommend trying this recipe with Original Ginger or Green Jasmine kombucha.
This delicious Pomegranate Kombucha Cocktail is perfect for the holiday season. Along with being downright gorgeous to look at, it tastes amazing. It's sweet and tangy with a hint of rosemary and, of course, the smokey flavor of a good whiskey.
Ready to get started? Here's what you'll need:
— Kombucha Town Blood Orange Kombucha
— 2 oz whiskey (we used whiskey from Westland Distillery)
— 2-3 tbs pomegranate seeds (about 1/4 of a pomegranate)
— Fresh rosemary
Instructions:
Muddle Pomegranate seeds and chopped rosemary well.
Add ice and pour in whiskey and kombucha. Give it a little stir and garnish with rosemary.
Enjoy! Make sure to check out Westland Distillery on Instagram @westlandwhiskey and don't forget to tag @kombuchatown when you share the result on social media!
Best,
The Kombucha Town team
Our little actions can lead to big differences. That's why here at Kombucha Town we are committed to making a positive impact on our planet — one tree at a time. When launching our new line of Live Seltzers, we knew we had an opportunity to double down on our commitment to nature.
Along with the launch of our new product line, we are making it possible for the community to invest in our business and nature at the same time. Every time someone chooses to become a part of our community-owned business, they are also choosing to plant some trees.
Kombucha Town has recently partnered with One Tree Planted to help execute this vision. Our role is to do what we love — creating a healthy, refreshing, and sustainable product that people can get excited about. Their role is to plant trees, and boy are they good at it.
In 2015, One Tree Planted started off their journey by planting 50 thousand trees. This may sound like a lot all at once, but by 2019 their annual plantings had actually risen to 4 million! They work with Kombucha Town and other businesses by creating an opportunity for customers to invest in their favorite brand and the planet in one fell swoop.
One Tree Planted plants trees all over the world, but luckily for us one of their chosen locations is in our own backyard: the Pacific Northwest. We love being able to contribute to the preservation of this beautiful area. Every tree donated by Kombucha Town will go towards preserving forests where they can most benefit our local environment.
Empowering people to live healthy and happy lifestyles is a part of our mission, and with the seltzer line we are able to do that for even more people. The combination of live cultures and zero sugar makes it a great option for a healthy beverage while enjoying all the fun activities that our planet makes possible.
We're excited that our beverages are now not only fueling our bodies, but will be fueling the forests as well.
Our goal is to grow our community so we can continue making a positive impact on the world around us. We hope you will join us on this journey!
You can get involved right now by making a donation on the One Tree Planted website, becoming a part of Kombucha Town’s community-owned business by investing with us, or by simply picking up one of our beverages to enjoy on your next adventure amongst the trees.
The best cocktails are complicated, right? Well, we've got to say this 3-ingredient Cucumber Vodka Gimlet is convincing us otherwise!
At Kombucha Town, all we've been drinking at the office lately is our new line of Live Seltzers. So, of course, when we head home for the day we take it up a notch with the classic booch + booze combo.
One of the best cocktails to come out of our home experimenting is this super-simple Cucumber Vodka Gimlet. Why vodka, you ask? It's well-known that good vodka is sort of the blank canvas of mixology, and we've obtained the best vodka there is from Everett, WA-based Bluewater Organic Distilling.
Bluewater was kind enough to send us over a bottle of their top-selling organic vodka to try out with our kombucha, and we are literally NEVER going back. This stuff is 100% distilled in hand-hammered, direct-fired copper kettles, giving it an extraordinary smoothness and crisp natural finish. Like all their spirits, their vodka is sustainably sourced and crafted in small-batches — it truly can't get any better than that!
Plus, this outstanding organic vodka really lets our Cucumber Live Seltzer shine.
For KT newcomers, our Live Seltzer is a proprietary blend of our organic and non-GMO raw kombucha cultures, fresh-pressed hero ingredients, deliciously crisp pure water from the North Cascade Mountains, and bubbles!
This refreshing seltzer water comes with zero sugar, one to two calories per serving, and the fantastic benefits of kombucha. We love it because, unlike the all too real effects of too much kombucha, we can drink seltzer all day long!
This Cucumber Vodka Gimlet is simple, refreshing and oh-so-good. And if you don't feel like going to the store, you can forgo the cucumber and mint (it's just garnish after all), grab a lime and order a case of seltzer right here on our website!
Ready to get started? Here's what you'll need:
— Kombucha Town Cucumber Focus Live Seltzer
— 2 oz Vodka (the better the vodka, the better the cocktail!)
— 1/2 lime, squeezed
— Fresh mint and cucumber (optional to garnish)
Instructions:
Pour chilled seltzer, lime juice and vodka into a glass filled with ice and cucumbers. Give it a little stir and garnish with mint.
Good luck! Check out Bluewater Distilling on Instagram @bluewaterdistilling and don't forget to tag @kombuchatown when you share the result on social media!
Best,
The Kombucha Town team
In mid-October, Kombucha Town CEO Chris McCoy had the pleasure to be featured on Mind The Gap, a podcast by Troy Niehaus and Aaron Marberg of AllianceBernstein, a global investment management and research firm. Troy & Aaron speak with Chris about how he built Kombucha Town from the ground up, the company's move to a community-owned business model — and how Kombucha Town is staying ahead during a global pandemic.
A transcription of the discussion is included below.
Aaron: Good morning, good afternoon, good evening everyone. I'm Aaron Marburg, and welcome to Episode 9 of Mind The Gap, where we spend 7 minutes interviewing brilliant minds to fill the gap in our own intellectual shortcomings. Our research teams at Bernstein have been talking about the trend towards healthier eating, and today we're going to be speaking with an entrepreneur who lives well within that space. Now, this is going to be great, informative conversation for my co-host because he thoroughly believes potato chips are part of the vegetable food category. So let's go ahead and bring him in.
Troy: Thank you everyone. Hi, I'm Troy Niehaus, and as most of you know, kombucha is filled with powerful antioxidants and probiotics that are just so important for our health. So, I'm wondering if there's anything that could be added to help stave off the effects of you, Aaron.
Aaron: I don't think it's that strong.
Troy: It's gotta be really powerful to do that. But we'll just have to ask our guest here, Chris McCoy from Kombucha Town. He brews energizing and refreshing kombucha and Live Seltzer drinks that I'm so excited to hear more about. We've got a lot to discuss, Aaron, so let's start the timer and dig in.
Aaron: All right. Perfect. Well, Chris, first of all, thank you for joining us today. Tell us about Kombucha Town. How did you get started?
Chris: Hey, well, thank you both for having me here. It's been a pleasure so far, just getting to this point. I founded Kombucha Town back in 2011, so, as far as the kombucha industry goes, we've actually been in the game for awhile. I originally started the company because, at the time, my mother had some cognitive issues and my father had passed away several years before that. I was trying to work full-time, and I was in the green building space, actually certified sustainable building advisor, and I could not work full-time as well as manage her care.
So we decided kind of collectively as a family that starting a business would give us that flexibility to be able to be able to both care for her and involve her in the business quite a bit.
You can see that picture right there is us back in, I think, 2013. She helped wash bottles and just hang out on the shop and do all that. She's been in an assisted living situation for several years now, but really ultimately it was to have that flexibility and then to create an opportunity to be able to support her in the long run that was kind of the initial thing.
You know, I, I grew up in Southwest Colorado and so it is a very beautiful rural place and then moved to Bellingham with my family later in life. That's something that has really instilled a strong sense of environmentalism in me. And I've experienced some sickness in my family that also made me very, very focused on health and wellness.
And so, you know, kombucha was becoming more and more of a trend back when I was in college at Western Washington University, studying economics and environmental studies. And I could see the indicators of an emerging industry there with the health elements, the probiotics, the antioxidants, the low-sugar, low-cal... I was like, this is going to be a good opportunity. And lo and behold, it's been essentially like having a tiger by the tail the whole time.
It's been a great experience. We've done some innovation in the industry. It's been really rewarding and also incredibly difficult. I'm a sole founder, and I founded it without a career. So I kind of joke that I've done things a little backwards. I was just delivering sandwiches on my bike for Jimmy John's before I started a business, so it's definitely been a bit of the "learn as you go method," but I wouldn't have it any other way. It's been fantastic and I've got to work with wonderful people like yourselves.
So yea, I'm very excited. We're actually entering our 10th year of business now, just last month was our 9th anniversary. So yeah, it's been a great path
Aaron: Go Vikings, by the way!
Chris: Yeah, exactly. Alma mater Western, right?
Troy: Aaron, I was saying, when he, when he refers to the wonderful people, he's gotten to know, you know what he's talking about, right?
Aaron: Yeah. Well, yeah, by the way, sticking to the good-old Vikings theme. We do know that Western spits out some really brilliant people. Well, speaking of brilliant people, where do you see the company at, Chris, in a few years? What's your plan? How do you see the company growing? What are you looking for right now?
Chris: You know, the industry has been proliferating into the mainstream. I think it's definitely gone from early to super mainstream. So there's a lot of room under the curve, but at the same time, there's a lot bigger entities that are vying for those dollars. And so for me, really, innovation is the way to disrupt my way out of that potential stagnation of the industry.
Live Seltzer is a big piece of that. We're the first probiotic seltzer water product on the market. That's something that we're just rolling out. It's, you know, it's been kind of delayed a bit because of COVID-19. We were supposed to launch it at Expo West in early this year, which was canceled and rescheduled for next May.
So, you know, I find my personal skill set and my passion is around innovation, networking, and just having a strong vision to create healthy alternatives, which eventually will be mainstream for people, specifically in the beverage space because that's my lane.
Our kombucha brand actually performs very well in that industry, and we're actually up 27% this year in retail. The industry average is about 17%. So, that's something that we've done really well in, but all the food service accounts like the college campuses and the stadiums - they've shut down. So we took a big hit from that. So it's been a mixed bag.
Ideally, I think the best way for us to really proliferate is to partner with a firm or another brand, or an angel or venture capital firm that's got the resources to really scale it to be able to compete on a national scale. Because, you know, as a sole founder doing it kind of the scrappy brick-and-mortar way... the industry is too expensive to do it that way now.
So I'd like to, you know, if I can keep control, but at least find a value-aligned partner that can then help really scale it and bring new products to market as well.
Troy: Very good.
Aaron: Let's talk about that a little bit. I mean, you mentioned the seltzer right? Some innovation there... new product line helped you see some growth. You talked a bit about raising capital and having the right partner, but let me just ask you about... right now you're in the midst of a raise of capital as a B-Corp. Right? Talk to us about that. I'd love to hear more about it.
Chris: I was kind-of on the campaign trail to do a Series A, along with the product launch. All that's been sort of disrupted, so now we actually pivoted towards the equity crowdfunding model, which is the SEC designation CF, which allows you to actually raise money from non-accredited investors. We chose Start Engine as the platform. There's a few really good ones. They're probably the fastest growing right now. So that has been a method that allows us to market to anybody.
The minimum investment amount is $250, and we've got some fairly attractive terms. It's definitely not a cure or quick scheme or anything like that, but it enables us to open up to a much broader, a more diverse and certainly inclusive kind of investment versus what I have seen in a lot of the VCs or private equity, is really just kind of the concentration of wealth in a lot of ways.
So, even in the way that we raise money, we're trying to be disruptive and kind of push the envelope of how can we continue to build business that's more of a conscious capitalism method. Even a part of our campaign, actually, every level has trees that will be planted by One Tree Planted, a partner organization, to help restore salmon habitat in the Pacific Northwest.
So, we're baking in a lot of those extra values to it. It's definitely a more difficult way to raise money, but to me it's really exciting and helps kind of spread the wealth as it were.
Troy: It makes sense. You talked about the the Live Seltzer probiotic product. We're going to get buzzed here in a second - Aaron, I can see you're waiting here, but I wanted to make sure we got this other question because it's a product that's unique. And so if you can talk a little bit more about that product, which sounds very interesting. Because there's a ton of, at least, alcoholic seltzers that are on the market that some of my older kids love, and I enjoy on occasion. But I'd like to understand the non-alcoholic kind. You got any others that are coming out in the future that you want to surprise anyone with, or any ideas?
Chris: Yeah, so I'm glad you asked and thanks for giving me a little more time to explain. I personally just started drinking a lot of seltzer water. You know, there's been this big exodus of a lot of soda drinkers going from anything sugar related. It's just plaguing our society with obesity and diabetes, things like that.
You know, I thought kombucha would be the natural next step for those consumers, but really they're just abandoning sugar altogether. With that, I'd see all the [seltzer] products on the market, and it's literally just devoid of nutritional value whatsoever. So there's no real benefit other than avoiding things that are bad for you. So, why not add real value to that? It was as simple as blending our raw cultures and developing a bit of a process for that, just so that it would be something that couldn't be easily replicated and somewhat proprietary.
We ended up with a product that's zero sugar, and a few all-natural ingredients. And it's got a really delicious, refreshing palette to it. With that, rolling up my sleeves about a year ago to just try it out, I came out with something I really liked. And now we're looking at going to market with it.
We've already gotten a couple of pretty high-profile chain authorizations with Whole Foods and Aldi coming online here on the west coast early next year. We're excited. I've talked to some big buyers like Walgreens, CVS, 7-Eleven, some of these big chains that could be big national deals, and they're all very interested.
Aaron: Yeah, that's excellent. I'll look forward to giving that a try, as soon as it rolls out. Congratulations!
Chris: It's out! We have samples ready. You know, for anybody that's either interested in investing or just wants to get to know the product, go to the Start Engine website for the campaign, it's just www.startengine.com/kombuchatown, and there's tons of information to learn about the products, the brand, and our story.
Troy: That's awesome, Chris. Well, we've gone into overtime, but I'm really glad that we were able to get an answer from that last question. So, Chris it has been a pleasure. I really appreciate it. Aaron, anything to add?
Aaron: No, just appreciate it, Chris. Glad you could join us. Everybody check it out and try the products and, yeah, check out the raise of the B Corp. That'd be great.
Chris: Well, thanks everybody.
Aaron: Hey, absolutely. Chris, we'll talk to you soon. Take care. See ya.
Aaron and Troy continue discussion Kombucha Town's path, entrepreneurship and Bernstein's investment strategies. The original post can be found here.
Rainy days call for adventures close to home! On a Sunday in mid-October, the Kombucha Town team headed out to Deming, WA for a wholesome adventure in our beautiful backyard — the North Cascade Mountains. The goal? To have fun of course! Oh, and take some photos and video for an upcoming social media campaign (but we think that’s pretty fun too)
After mulling over where to go, we decided on a place none of us had ever been, a relatively unheard of spot in the foothills — Racehorse Falls.
We didn’t know much about it going in, other than the hike to the overlook of the falls is a bit more than a mile round trip - easy peasy. Or so we thought.
But before we get into that, let's talk about the reason for this whole adventure: creating content for our brand new product, Live Seltzer!
Our refreshing seltzer water is infused with raw kombucha cultures and fresh organic ingredients to create three unique flavors: Grapefruit Clarity, Ginger Energy, and Cucumber Focus. You heard us right! We have buckets of fresh ginger, grapefruit, and cucumber delivered from local organic farms to press the delicious juices that define each flavor in-house. Plus, each can comes with zero sugar, one to two calories per serving, and the fantastic benefits of kombucha.
Did we mention that this is the first Live Seltzer product ever? What we mean by that is it's the first seltzer infused with certified organic and non-GMO raw kombucha cultures.
But the very best part? We create our seltzers using deliciously crisp pure water from the North Cascade Mountains (i.e. the very home of our destination-of-the-day Racehorse Falls)!
So, this excursion was pretty much a homecoming for our seltzers (well, twelve of them anyways)!
Because this is a less popular waterfall locally, the trails are not as marked as others. What we knew from the little research we did before arriving was that the main trail goes to an overlook, but, if you look closely, there is a smaller trail that takes you down to the epic base of the falls.
The road there is easy and fairly even for a mountain road. Not too difficult! The trailhead can be hard to identify, but if you just stop where you see a bunch of cars, you'll find it quite quickly on the right.
After parking, eating some smoked salmon and getting all our gear ready, we were off! The trail was quiet and well-maintained, and we talked excitedly as we took photos and planned out shots. Everything was going great, so when we saw our first fork in the road, we took it… and ended up trekking 10 minutes in the wrong direction only to reach a dead-end. Whoops!
On the way back to the main trail, we took some more time to film and take photos. The forest surrounding Racehorse Falls is dense and full of the fern groves and mossy branches that are characteristic of the Pacific Northwest landscape. As we captured footage, the rain began sprinkling down through the trees, creating a magical atmosphere.
"I felt my lungs inflate with the onrush of scenery—air, mountains, trees, people. I thought, 'This is what it is to be happy.' "
— Sylvia Plath
The next fork ended up taking us where we wanted to go, though the route wove down a steep cliff and was lined with roots. We arrived all at once at the beautiful base of Racehorse Falls, a thundering four-tiered waterfall cascading more than 140 feet into a stunning gorge, and undoubtedly the best waterfall in Whatcom County (feel free to convince us otherwise!).
Pulling our hoods up as the rain showers thickened, we filmed more for the video, chugged some seltzer and touched some really soft moss.
We stuck around under some dense trees to take in the view for a while before heading back up. By the time we arrived back at the main trail, the trail was a steady stream of rainwater. We quickly decided to head back to our car rather than hike up to the overlook, not at all bummed because nothing could beat the majestic views below.
We hope you visit Racehorse Falls! If you do, don't forget to bring your boocha & tag us in your posts so we can see live vicariously through you and repost the photos on our account.
Enjoy the video!
Welcome to Kombucha Town happy hour, where we explore the question: Can drinking alcohol be good for you? Today, the answer is heck yeah! By mixing organic fermented kombucha tea and ginger shrubs, we've created a cocktail that is chock full of probiotics for gut health.
We aren’t in Kentucky, but boy are we ready to enjoy some good ‘ole bourbon. Today, we put on our mixologist hats to concoct an autumnal drink to warm us from the inside out.
To make it easier, Chuckanut Bay Distillery and the Shrub Farm by Apple State Vinegar were kind enough to gift their stellar products for this experiment. You just can’t go wrong with kombucha, locally-distilled bourbon and delicious shrub!
As we sleuthed for recipe inspiration in the kitchen, we happened upon a bottle (or two!) of Bellewood Farms & Distillery apple cider. Made with 100% apples, this stuff is no joke. Plus, it’s sourced in Kombucha Town's beautiful backyard in Washington state.
Basing our recipe around apple cider, we came up with the perfect October cocktail recipe. It includes all our favorite fall flavors: apple, ginger, cinnamon and bourbon (yes, we consider bourbon a flavor). And — all ingredients are from the original Kombucha Town — Bellingham, Washington. Yahoo!
It’s official, this is the Bellingham drink.
If we are going to really make the best Washington state kombucha cocktail ever, we can't skimp on quality ingredients.
Choosing the perfect shrub for our drink from these beautiful sampler packs was difficult, but we settled on Ginger & Apple, a supremely Washington flavor. It’s made with all organic ingredients, and like all Apple State Vinegar shrubs, has an organic raw apple cider vinegar base (talk about healthy!!). The result is a perfectly sweet shrub with a fiery ginger kick.
Chuckanut Bay Distillery is one of our favorite Bellingham-area craft distilleries (watch this video to learn more about their mission). They are truly dedicated to their craft. As a grain-to-glass company, they source grains from within 30 miles of their distillery and process and ferment it on-site.
Their bourbon is a standout amongst their award-winning offerings. It’s made from all locally-sourced corn, wheat, rye and barley then aged in charred American White Oak barrels. Most importantly, the bourbon isn’t rushed. The painstaking process results in a beautiful-nuanced bourbon. Long story short, we love it.
What we expected to be the easiest decision turned out quite a bit harder: choosing Kombucha Town’s contribution. But before we decide, we thought it best to answer a question we get asked often: Can you mix kombucha and alcohol?
Kombucha and alcohol are a match made in heaven. With kombucha's "trace amounts of alcohol" we can't imagine a better partner for alcohol than this probiotic-filled drink.
Do the health benefits of kombucha weigh out with the not-so-great aspects of alcohol? Probably not. But it tastes phenomenal, and you're still getting all those good gut-friendly probiotics in your belly!
We settled on two amazing options to complete this recipe: our top-seller Original Ginger Kombucha pairs flawlessly with this warm-bodied liquor. As does our fizzy Ginger Energy Live Seltzer. And, if you’re wondering, kombucha and bourbon? We get it; you haven’t partaken in this so-good-it-can't-be-believed combination.
For vinegar lovers, we suggest the Original Ginger Kombucha. As you may know, shrubs are based in vinegar — as is kombucha. Kombucha’s slight vinegar taste is a natural product of the fermentation process; after yeast converts sugar to alcohol, the alcohol is broken down further into organic acids. It’s these organic acids that give kombucha its slight vinegar kick. Yum!
If you choose to make your cocktail with both a shrub and kombucha, it will result in a more vinegar-heavy drink that can be overpowering for the subtle apple flavors.
We decided to make the recipe with our Ginger Energy Live Seltzer because that’s all we’ve been drinking in the office. It’s fizzy; it’s gingery; it’s everything we could dream of and more. This perfectly complements all the other ingredients, adding a slight fizz and a strong ginger profile to this apple-y drink. You can purchase it on our website in six packs or twelve packs.
Ready to get started? You can watch a tutorial and read the recipe here — or download the printout below!
Make sure to tag @kombuchatown when you share the result on social media! And let us know what kombucha recipes you've come up with lately.
Best,
The Kombucha Town team
Here's what you'll need:
— Kombucha Town Original Ginger Kombucha or Ginger Energy Live Seltzer
— 1.5 oz Bourbon
— 0.5 oz Shrub Farm Ginger & Apple Shrub
— 2 oz Apple Cider
— 2 tsp lemon juice
— Apple, cinnamon sticks, and thyme (to garnish)
Instructions:
Start by pouring bourbon, shrub and lemon juice into a cocktail shaker filled with ice. Shake well, then strain into a glass with ice. Pout in apple cider, then top off with kombucha or seltzer and stir well. Garnish with sliced honey crisp apples, thyme and cinnamon sticks. Enjoy!
A product shoot is the perfect excuse to grab our team and go on an adventure. There aren’t many days made for swimming here in Bellingham, so we decided to take full advantage of the sun while we had it.
Our morning started at the Baker Lake Trailhead. The trail hugs the coastline making for some great views of the lake. The mosquitos were ACTIVE, but we didn’t let a few bites slow us down. Bianca posed in her trail running gear, showing off how she fuels up during a run. When we left around noon, the trail was filling up with families and backpackers.
Back in the car we drove over the dam to a look out with a crazy view of Baker. It was really starting to heat up, I was tempted to climb down from the road and go for a swim but the creek bed was looking pretty dry. A curious couple passed us while we were getting our shots and we shared some Live Seltzer with them.
We left our new friends and headed to the Horseshoe Cove Campground. KT founder, Chris, met us in the parking lot with friends, Onewheels, paddle boards, and booch. David dawned his snorkeling gear and showed off his multi-tasking skills by drinking a seltzer out of his snorkel while riding a Onewheel. The campground was pretty busy, nearly every waterfront site had been reserved but we lucked out and found a good spot to launch from.
If you haven’t been to the center of Baker Lake, I can’t recommend it enough. The water is an intense blue green. A crisp mountain breeze comes into the valley from the peaks surrounding it. The further you swim or paddle into the lake the better your view of Baker is. The sun, the water, the mountain, there’s not much else you can ask for on a PNW summer day.
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Get Google API KeyAt Kombucha Town we believe that healthy food shouldn’t be a luxury only some people get to enjoy. We think great nutrition should be accessible, quick, and affordable.
According to a study by the USDA, right now 2.3 million Americans live in a food desert, meaning they live more than a mile from a grocery store and don’t own a car. Just being close to a store, isn’t enough to help people choose healthy foods. If produce is expensive and takes longer to prepare than a cheaper ready meal, the choice seems obvious to anyone who is rushing home from work.
“Usually, the shelves of convenience stores are chock full of sugar and chemical laden processed products. For many, a convenience store is their only option if they are on the go or far from a grocery store. Without healthy options people cannot access nutrition that will enable them to lead a healthy, happy life,” KT founder Chris McCoy said.
Toxic industrial food systems have been making Americans sick for over 100 years. For Kombucha Town, the first step in disrupting these systems is meeting people where they are at and providing a healthy option that fits with their routine. You shouldn’t have to sacrifice your health to enjoy a beverage and you shouldn’t have to sacrifice your time either.
“Making a beverage that is both healthy and refreshing on a commercial scale is challenging. We use ancient fermentation techniques and all natural, fair trade ingredients to make sure that our products are the best they can be, retaining fresh delicious flavor without excess sugar or artificial sweeteners,” Chris said.
Community health relies on individual health. Kombucha Town is committed to doing its part to foster a healthy planet with healthy communities and healthy people.
We’re excited that our new Live Seltzer is at the same price point as other drinks at the gas station. It's available in three flavors: Cucumber Focus, Ginger Energy, and Grapefruit Clarity. Expect the crisp, refreshing flavor you expect from your favorite seltzer with the benefits you receive from Kombucha. With the launch of Live Seltzer, we're moving one step closer to a healthier, more equitable world.
Check out the Live Seltzer line-up!
Stock up on Original Ginger and stay refreshed and relaxed! Shop now!
Over my few short decades walking this ground I have been blessed to observe your sublime beauty in so many ways, from the sweet spring buds of life, to the delicate and tragic passing of those I hold closest. I want to thank you for supporting me through thick and thin. You have provided all the energy and resources that make up my body and my home. All my family, friends, food and fun come from your fertile ground. You have paid for every selfish mistake I have ever made and asked for nothing in return but to be myself.
I trust and believe in your process, even in times of pandemic and fear I vow to do everything in my power to be my best self and give back to the land. I choose to serve, to heal and regenerate the damage caused by humanities collective greed and gross consumption. It is more apparent than ever that our vanity and complacency is a destructive byproduct of adolescent ignorance as stewards of this planet, our home.
I have no desire to sit on the stump of the giving tree with excess. My purpose is to bring water to the forest, cultivate family and community that can dance among the trees knowing that we support each other as equally valuable parts of a thriving biodynamic culture.
It is our responsibility to restore balance to the Earth. We have inherited the power to abolish all suffering, as well as the power to destroy all life. We must consciously take responsibility and extreme ownership of our actions in order to regenerate ecosystems to a sustainable state.
With the resources and wisdom you have gifted us, we will help restore this balance.
We will teach and inspire the next generation, the regeneration, to hold these values in their core. That all living things are inherently created equal and beautiful and deserve to live and die with respect, dignity, and grace.
This is my ode to terra, you have exposed our insecurities and shown us the path to liberty and freedom, for this to be true I must know my place and do my part to thrive in healthy and happy community. I implore all that celebrate their culture, who desire to live with health and happiness in their life, hold these lessons and values, share them with anyone that will listen.
With all my love,
Chris, KT's Founder
Join our Earth Day fundraiser! Kombucha Town is partnering with One Tree Planted on their Orca Project, restoring critical habitat throughout the Pacific Northwest by planting trees! Plant a tree with us by donating here!
Also, for the month of April, we're planting a tree for every case sold in our shop. Head over there and happy planting!