Noli South started the way a lot of good things do. With a kid.
When we were expecting our first daughter, we got deep into kombucha. What started as something we were making for our health turned into a full-blown obsession. Magnolia (Noli for short) came into the world, and somewhere along the way, a kombucha brand was born alongside her.
She's been our taste tester from the beginning. So have her two younger sisters. We're basically running a small brewery with three very opinionated junior critics on staff.
We've stayed small on purpose. We've watched too many craft brands scale up, lose what made them interesting, and end up tasting like everything else on the shelf. That's not us. We'd rather know our customers by name and brew something we're actually proud of than chase volume we don't need.
How we brew
Every batch starts with organic green and white tea. We ferment it for two weeks, then add real fruit and herbs and let it go another two or three days. That second ferment is where the flavor comes from. No juice dumped in at the end, no extracts, no flavoring.
All organic ingredients, live cultures, 12 oz cans. We've been brewing in Panama City Beach since 2016, and you'll find us at the Seaside Farmers Market and Palafox Market every Saturday, or you can order straight from us here.
Thanks for supporting something real.
Noli South Kombucha