Booch is the brainchild of Eoin Flinn who stumbled across the wonders of Kombucha last year, 2016. Kombucha is fermented tea, fermented via a SCOBY – a symbiotic colony of bacteria and yeast – we start off with very sweet tea but very little of that sugar ends up in the finished product. The sugar fuels the fermentation as the SCOBY digests the it, and produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And of course there are all the benefits of the probiotic microorganisms themselves. The final stage of the creation process is an anaerobic ferment which allows the brew to become effervescent and flavoured. 

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