If someone tells me they tried kombucha once and it tasted like vinegar, this is the can I hand them.
Blueberry Acai is the darkest, jammiest thing we make. It's the flavor that reads as fruit first and kombucha second. Blueberry does most of the work. Acai comes in underneath with something deeper and a little bitter, the way dark chocolate is bitter. Lemon keeps it from going syrupy.
It's also the flavor we've made the longest in some form. Blueberry has been in the lineup since the early days, back when we were still in bottles. It's changed a few times. This is the version that stuck.
How we make it
Same base as everything else: organic green and white tea, cane sugar, our culture, two weeks in the tank. Then blueberry juice, acai, and lemon go in for the second ferment, two to three days. The culture takes some of the sweetness out of the juice and leaves the fruit. That's why it's dark and tart instead of dark and sweet.
What it tastes like
Blueberry, obviously. Then a wine-like depth from the acai. It finishes clean with a natural fizz that doesn't overdo it. Less sour than you'd expect. If you've had a good dry rose, it's in that neighborhood.
What to do with it
This is the evening one. Slow afternoon, end of the day, something in your hand that isn't beer. It goes with cheese, dark chocolate, and anything off the grill.
Cocktail: it's built for bourbon. Two parts Blueberry Acai, one part bourbon, a squeeze of lemon, big ice. Or top a glass of prosecco with it.
The details
Ingredients: filtered water, organic kombucha culture, organic cane sugar, organic green tea, organic white tea, organic blueberry, organic acai, organic lemon. No coloring. That purple is the fruit.
12 oz cans, six-packs, free shipping in the US. Mix it into a 12-pack with any other flavor on the site.
