We tried a lot of flavours before settling on our first commercial kombucha. Grapefruit and Sichuan pepper won, and they are still our signature.
Grapefruit: sharp, bitter, summery
The fine carbonation of the kombucha meets the citrus freshness of grapefruit. It brings a bitter-fruity note, a little more bitter and more grown-up than orange or lemon. Fresh, light, and made for warm days.
Sichuan pepper: the tingle on your tongue
What excited us most about Sichuan pepper is the effect: a slightly bitter note and that unmistakable tingling that gently numbs the lips and tongue. It is not hot in the classic chilli sense - it is a fine buzz that catches the bitterness of the grapefruit perfectly. The first sip is unfamiliar, and then you do not want to be without it.
Why this combination?
We like aromas you cannot get on every corner. Grapefruit and Sichuan pepper are wilful, a little awkward, and interesting for exactly that reason. That uncompromising streak runs through everything we make: unpasteurised, properly fermented, handmade in Brandenburg.
Best to judge for yourself - give it a try.