drink alive.
we're open. delivered across lebanon.
What is kombucha anyway?
tea that kept going.
Start with tea and a little sugar. Add a culture of yeast and bacteria, the same quiet, living kind of thing behind sourdough, cheese, and most of what's good about natural wine. Then leave it alone.
Over a few weeks, the culture eats most of the sugar and turns it into something else entirely: tart, bright, a little wild. That's kombucha.
Ours goes one step further. Pét-nat, short for pétillant naturel, is how natural winemakers get bubbles without adding any. You bottle it while it's still fermenting, cap it, and the last of the fermentation happens inside. The fizz is natural, not injected.
Which is why every batch is slightly different. Why it's unfiltered. Why you might spot a little sediment at the bottom. That's not a flaw. That's the proof. A sign of life.
Serve cold. Pour it into a wine glass. Drink it with dinner, before dinner, after dinner. Actually, do your gut a favour and have any time of day.
