The idea for Boucha Kombucha was born in 2018 when founder Bryony Dunseith decided to give up drinking alcohol for good. Like many people, she found after many years of social drinking, it had started to take its toll, and she wanted to focus on a more mindful way of living.

She recalls, “Strangely, stopping was the easy part. What I wasn’t prepared for, however, was how outcast it feels to be a non-drinker in an alchocentric world. Dining out has always been, and continues to be, one of my favourite past times. I love my food and I loved my wine yet finding a comparable drink to have with my meal; one which felt sophisticated and could complement my food was virtually impossible.”

Many of the non-alcoholic wines found in supermarkets were overly processed and full of sugar – up to 42 grams per bottle on occasion. There had to be another option.

“Why Boucha? Well, it’s simply a refined version of the term ‘booch’: a popular pet name for kombucha, which has connotations of ‘hooch’ or ‘moonshine’, so softening the edges, we came up with Boucha. We also loved the translation of the palate cleansing dining course, Amuse Bouche, to mean ‘excite the mouth’ – and Boucha certainly does just that!”

She first tasted kombucha at the Club Soda Mindful Drinking Festival at Spitalfields Market in London that summer. It was the Lo Bros Original variety, and she was immediately struck by this sparkling drink which had the perfect balance between tart acidity and zesty fruit. Not sweet, but so very pleasing to the palate….it reminded her of something, so the seed of her Boucha baby began to grow.

https://bouchakombucha.com

https://www.facebook.com/BouchaKombucha/

Marijana Dragojevic”s https://www.facebook.com/greenmindfulketo