Buddy Kombucha is handmade in small batches by Andy and Heike in Newburgh, Fife. We only use whole fruit, flowers or herbs – no juices or pureés. Our kombucha is organic, raw and unfiltered so has billions of beneficial microbes as well as the organic acids which all help our gut to regulate our immune system.
Our kombucha is full flavour and tang and comes in four varieties
Lemon & Ginger – the people’s choice – shop
Hibiscus & Lime – originally a Wildcard but so popular it now has its own regular slot – shop
Hopped – giving beer a run for its money and our speciality – shop
Wildcard – take a walk on the wildside with flavour of the month – shop
Why drink kombucha?
Our guts and the bacteria living inside us are truly amazing. We have evolved together over 300 million years. They are part of us. But today the diversity of microbes in our gut is under threat. Science is finally realising how we need these microbes more than we ever knew. Live fermented food like kefir, kombucha and kimchi are full of the prebiotics and probiotics that can help keep our microbiome diverse and happy.
A diverse healthy gut utilises more nutrients in our food and is better at synthesising vitamins. Our gut bacteria are crucial, playing a major role in regulating our immune system, helping keep it ticking over nicely.
Here at Buddy, we make our kombucha with these things in mind. We use only the very best and simplest of ingredients, organic wherever possible. We use organic raw cane sugar, Sencha Fukujyu tea from Japan, Single Estate Biodynamic Darjeeling from India and Formosa Oolong from Taiwan. Buddy Kombucha is then fermented at 26ºC until it has that tangy taste we love. We then second ferment and keep our flavours real, so lemon and ginger means just that, we only use fresh organic lemons and fresh organic ginger. Once ready, the booch is bottled by hand in our little fermentary in Newburgh, Fife, then cooled for a few days to condition.
Have a taste of Buddy Kombucha. This might be the start of a wonderful friendship.