Kombucha is a naturally bubbly fermented tea full of probiotics that originated in China thousands of years ago. The ancient elixir is now the fastest-growing functional beverage on the market in the U.S. Most people drink it because it tastes delicious and because probiotics improve gut health and digestion. In recent days, high-alcohol hard-kombucha products are getting more popular. There is an
emerging and quickly growing category of mainstream “better-for-you” alcoholic refreshments. This new concept in microbrew “hard” high-alcohol version, is based on using pure organic ingredients, probiotics present in kombucha and modifying the manufacturing process to include extra fermentation steps. Kombuchol, boosts the alcohol content with lab-selected specific strains of microorganisms. The fermentation process is made on a combination of green, black and Thai teas; and yeast strains that ferment and flavor the beverage with specific tastes. Finally, additional fruits, spices and naturally organic flavors are added to the fermentation, making this beverage as a delicious drink for healthy people. Kombuchol beverages have a high alcohol content, with a preferably reduced acid and improved taste and smell, compared with other brands. One of the most important characteristics of Kombuchol has a low carbohydrate content and gluten-free features. Compared with beer drinks which contain gluten and high carbs, kombuchol does not contain starch-derived carbohydrates, making it as a great drink for people interested in losing weight, or just a healthy way to get “happy”.
