I began experimenting from my kitchen at home, infusing my kombucha with fresh fruits, herbs and botanicals to create gently fizzy drinks with rich and complex flavour profiles. 

Now, my refreshing range of kombucha is brewed, fermented and bottled at my micro-brewery in Rose-Hill, Mauritius, where I work hard to maintain the home-brewed taste and quality that I created.

Our Kombucha is created by fermenting sweetened black tea with a SCOBY (symbiotic culture of bacteria & yeast). The yeast consumes the sugar, converting it into ethanol and co2, simultaneously the ethanol is being consumed by the bacteria and converted into acetic acid which gives the kombucha vinegary tones.

Kombucha also contains antioxidants, can kill harmful bacteria and may help fight several diseases.