Who are you and what do you produce?
We are Edinburgh Kombucha, proudly hand crafting kombucha in Scotland using traditional methods. We have a family run Kombucha studio just outside of Edinburgh.
How long have you been in business?
The concept was born early 2018 and following years of perfecting we launched on 1 December 2020
What’s the story behind the product, why did you decide on kombucha?Our founder Norma Jane is an Occupational Therapist and always been aware of gut health for well being. When looking for a wine alternative for midweek drinking she found Kombucha a great alternative. Working full time and looking after two kids takes lots of energy and thankfully kombucha helps with that. It started with having it shipped to the house then making at home for friends, family and neighbours to moving into our own Kombucha studio. Like many people Norma Jane shares a passion for all things Edinburgh and the brewing heritage inspired the idea of Edinburgh Kombucha. Creating the perfect Kombucha takes skilled knowledge of the science involved as well as having a love for the tradition of the drink.
How do you make your products?
We make our kombucha in small batches using four simple yet magical ingredients Scottish water, Gunpowder Green Tea,Sugar and Symbiotic Culture of Bacteria and Yeast SCOBY. Using the alchemy of fermentation kombucha is born. Our Red is infused with raspberries to give a full bodied fruit flavour.
What makes you stand out from other similar products?
Kombucha is always unique to where it is brewed and thankfully it loves being brewed in Scotland by our fine EK family.
We are proud of our brand and protecting the tradition of Kombucha. We value the unique complex taste dating back over 2000 years therefore Edinburgh Kombucha reflects it as a beautiful alternative to alcohol for designated drivers or those looking for low-no alcohol options. With its rise in popularity it is great to see lots of new Kombucha brands. We are passionate about keeping kombucha as a natural living drink and do not pasteurise or carbonate. This means that it needs to be kept refrigerated rather than on a shelf.
What’s the best way to serve your products?
Always chilled either in a wine glass or in a cocktail/mocktail. The small bottles are great if you are on the go. We are a sporting family (mountain biking) and the boys pack some EK to give them energy.
What food goes well with Kombucha?
Edinburgh Kombucha makes a great pairing for fine dining as a wine alternative. Many of our people love to drink it with breakfast and lunch too. Versatile for any time.
How do you decide what flavours to make?
As a wine style kombucha we were keen to have a red and white option. Initially the red was infused with strawberries until our founder’s son who was 9 at the time asked if he could pick some raspberries and try those as a second ferment. Best decision we have made along with our choice of tea.
Where can we buy your product?
We are currently selling online and will be available in local stockists in the new year.
Anything else we’ve not asked that you would like to tell us?
The history and research behind kombucha is fantastically interesting. For all ages it brings together learning in so many sciences, well being and creativity. We feel truly blessed to be surrounded by people who want to know more about kombucha. Oh and Just to mention that there are reports that Genghis Khan’s armies drunk kombucha to give them energy.