Bambucha Kombucha announced a new line of organic kombuchas, and this time they contain alcohol.

The new line will initially be available in three island inspired flavors – Blueberry Vanilla, Hawaiian Hibiscus, and Tropical Guava. The new hard ‘booch is made using “100% raw, clean, and whole ingredients which are gut-friendly in more ways than one,” according to a statement announcing the launch.

Bambucha Hard Kombucha contains probiotics, and it is both vegan and gluten-free. Each can contains 140 calories, 6 grams of sugar, and 6% ABV. The drink is crafted by a team of international chefs who boast a combined experience of over 20 years.

Bambucha also has a line of more traditional, non-alcoholic kombuchas. The line first launched in 2017 and includes five different flavors: Thai Ginger, Guava Punch, Hibiscus Rose, Mango Masala, and the popular Blueberry Tart.

Both the hard and soft lines of Bambucha are packaged in cans that feature bright colors and custom artwork, highlighting each variety’s key flavor notes.

The San Diego based company gets its name from the Hawaiian slang term meaning “big,” the perfect name for a company that promises “a hard kombucha that is big on flavor, big on taste, and big on smiles.”

The craft kombucha company was founded “from a desire to create a kombucha that truly satisfies the senses,” according to the company.

“One that you will reach for not just because it’s good-for-you (it is, by the way), but because it’s so delicious that you’ll pick it over your favorite soda (only this one is raw, unpasteurized, and teeming with probiotics and beneficial acids.)”

Hard kombucha has been increasing in popularity over the past year. As demand for healthier, yet still hard options continues to climb, more people are giving hard ‘booch a try. Whole Foods even named it as one of its top trends for 2021 – an exclusive list which correctly predicted the rise of hard seltzer in 2018.

What exactly is kombucha, you may ask? In short, it is a fermented beverage made from tea. It is made through a 2,000 year old process of adding a SCOBY (an acronym for “symbiotic culture of bacteria and yeast”) to freshly brewed tea, along with sugar.

After a few weeks of fermentation, the brew becomes kombucha, a healthy drink laden with natural probiotics to promote gut health. Fruit and other botanicals can also be added in order to craft different flavors, as Bambucha’s chefs do with their brews.

Since it is fermented, even soft kombuchas contain trace amounts of alcohol (usually less than half of a percent). Hard kombucha requires a few more rounds of fermentation in order to give it its stronger profile. Additional sugar and yeast are added in order to naturally increase its alcohol content.

Bambucha’s hard kombucha is distributed by Karl Strauss Distributing. It is available for sale online and in BevMo stores across Southern California, with more retailers coming soon.

Bambucha is sold in six packs of 12 oz cans as well as 16 oz single serve cans. You can also find it on tap regionally in San Diego area bars.

Erin Grafton
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