We like to think we’re a gateway to the fermented wonder of kombucha and tepache, unlocking a door—or popping a can—into a mystical, effervescent flavor rainbow.

We started tinkering with wild flavors and fermentation in small batches in our Madison kitchen, and now we’re making our medleys accessible to everyone.

You probably know kombucha. But have you met its uncaffeinated cousin, tepache? It’s our newest brew, first gifted to the world by Mexico centuries ago. 

While tepache is equally as fizzy, fun and probiotic-infused as kombucha, it’s made from fruit instead of tea—trading those tangy, vinegar-esque tingles for a sweeter, brighter wave of taste.