The latest developments here at the CMI are super exciting, but we can’t share them just yet.
So in the meantime, we thought we’d update you about a few new flavor experiments we’ve been trying:
Hibiscus: a Vitamin C-rich flower that lends a ruby color and sweet-tart flavor to any brew. Especially nice when blended with sweet fruits – cherry, blueberry, mango, or blackberry.- Tinctures: kombucha blends well with any kind of alcohol — try it with an absinthe or vodka-based tincture that really packs a punch!
- Vanilla: Whole vanilla beans added after bottling bring a beautiful richness to kombucha that must be tasted to be believed. Blended with fruits, like orange (creamsicle!) or strawberry, kombucha takes on a whole new delightful character.
Stay tuned – we hope to make some very exciting announcements soon!