How Do We Craft Our Booch?

The art of Kombucha making is a dance of time and biology. It starts with brewing a sweetened tea, which is then cooled and introduced to the SCOBY. This culture ferments the tea, consuming the sugars and imparting it with a bounty of organic acids, probiotics, and a distinct zest over the course of 7-30 days or even longer.

At Daissy, we choose to brew our booch the traditional way because it results in the best tasting and highest quality drinks you can have. This is also how real, authentic kombucha is made, just the way nature intended.

• Slow fermented (28⁺ days)
• 100% Reverse Osmosis filtered water
• Naturally carbonated, never force carb
• 100% raw, unpasteurised, unfiltered, undiluted
• All real, natural, premium ingredients
• Flavored with whole spices & cold-pressed juice
• Never concentrates, flavorings or shortcuts