Meet the Makers
Crafting luxury kombucha with passion and precision
Founder story
A premium non-alcoholic pour with a personal beginning.
Amuse-Booch started with Victoria's interest in food, wellness, and gut health, and Kevin's curiosity for brewing a kombucha that could feel as considered as a good cocktail.
Kevin introduced Victoria to kombucha and later developed a hibiscus-ginger blend that friends kept asking for. That early response pushed the drink from a home project toward a beverage made for dinners, celebrations, and hospitality service.
The reason behind the recipe
Victoria
Victoria's experience with food sensitivities and gut health shaped the early purpose of Amuse-Booch: a drink that feels special while staying thoughtful about ingredients.
The brewer behind the batches
Kevin
Kevin brought the brewing discipline: measurement, documentation, batch tracking, and the hibiscus-ginger blend that became the foundation of Amuse-Booch.
Handcrafted Excellence
Every batch is built around fresh, high-quality ingredients and a process designed for consistency.
Our kombucha is handled end-to-end in 304 stainless steel and flavoured with fresh ingredients. We go to great lengths to avoid plastic exposure, preserving a clean, authentic flavour.
Temperature, pH, and sugar are tracked throughout fermentation so each batch lands with the same balance, sparkle, and hibiscus-ginger character.
Our Commitment to Quality
We are committed to using only the finest natural ingredients:
- Fresh hibiscus flowers for vibrant flavor and color
- Premium ginger root for zesty, invigorating notes
- High-quality black tea leaves as our base
- Bergamot oil for aromatic sophistication
- Filtered water for purity
- Pure cane sugar (minimal, naturally fermented)
- Live kombucha culture for health benefits
No preservatives. No pasteurization. No artificial additives. Just pure, authentic kombucha.
Fresh & Alive
Our kombucha contains live cultures and active fermentation. This means it continues to develop beneficial probiotics and its bright hibiscus-ginger character while kept cold.
Champagne-Style Sparkle
We force carbonate with CO2 for a consistent, elegant sparkle. The result is bubbly, refreshing, and built for the kind of celebratory pour people associate with champagne.