Aside from being a very charming illustration, Zak also happens to be a real person and the reason that Zak’s Kombucha exists! He started our company back in lockdown with no more than a cupboard and a couple of jars. If you’re really lucky, you might even get to see him in our big green van delivering the golden nectar to the good folks of Kent and Sussex.

Kombucha is a fermented drink that is traditionally made with tea, sugar and water. With a distinctive and unique flavour profile, kombucha should have a nice balance of sweet and tart with a natural effervescence. Kombucha is widely regarded as a digestive aid, IBS relief and an immune system booster.*

*Please note: we don’t personally claim these things but many of our customers have reported such!

We’ve been told a lot that our kombucha is different from the rest. Here at Zak’s, we prioritise local, seasonal flavours wherever possible. Aside from our famous Ginger & Turmeric, we tend to brew with only single ingredients to celebrate their flavour and origin.

Most kombucha available in supermarkets is sterile filtered, pasteurised, and/or blended rather than fermented. Our kombucha, on the other hand, is completely pure, unfiltered and unpasteurised. This means that all the beneficial yeast and bacteria are still present, contributing not only to better gut health but also it’s incredible taste!

While most kombucha contains caffeine, we also have “herbal” brews which are entirely caffeine-free.

Our kombucha is expertly balanced and more akin to a fine wine than your typical kombucha offering. Not only do we convert the most avid kombucha-haters, but people often tell us that it’s hard to return to other brands… hence the saying “once you go Zak’s, you won’t go back!”

After fermentation, the residual sugar content in our kombucha ends up at roughly 5g per 100ml. Through much trialling over the past few years, we’ve found that this is the real sweet spot (pun intended). We only use the best quality organic cane sugars, which still contain most of their natural minerals and molasses, unlike heavily refined white sugar.

Kombucha is primarily made from fermented tea, so it naturally contains some residual caffeine. This is usually less than your regular builder’s brew because we use a high-quality whole leaf tea which we brew on the lighter side to highlight its subtleties.

However, all our “herbal” brews are fermented in the same way, but without any additional tea, which means that they are an excellent option for those sensitive to caffeine! This is a pioneering process for kombucha and unique to Zak’s.

While kombucha is considered a non-alcoholic beverage, it can contain trace amounts of alcohol. Because it is live, this amount can vary between each batch. We don’t regularly test for ABV (yet!) so we can’t guarantee what this looks like consistently. Generally speaking, its equivalent is what you would usually find in some vinegars and ripe fruit. As a result, our kombucha can be a great alternative to alcohol. It’s lovingly brewed to offer complexity and great flavour, meaning it’s equally as special as a sparkling wine or craft beer.

Please note: for young children and those who are pregnant or breastfeeding, we would advise you to make an informed decision based on your personal circumstances and research.

Our preferred way to serve our kombucha is in a wine glass or champagne flute. Not only does this glass shape help to elevate your experience, but they also accentuate its delicate aroma, all whilst capturing its sparkling nature.

We tend to drink it almost daily here, but if you don’t consume fermented goods regularly then we always recommend introducing kombucha (or anything fermented for that matter) into your diet gradually.

Please store your kombucha in the fridge - preferably around or below 5ºC (and best to ensure it doesn’t freeze). Unopened, it should last for many months (the BBE date can be found on underside of bottle for guidance)! Once opened, we recommend consuming within 4-7 days for the best experience.

While it won’t technically go “off” if unopened, kombucha does lose it carbonation and can become sour over time. In this instance it can still be used - perhaps diluted with sparkling water for a long drink or in the place of vinegar for something a little different!

Unlike many high street brands, our kombucha isn’t filtered or pasteurised, meaning that each batch is unique and full of happy microbes. As a result, sometimes bottles do contain or even form live yeast that’s visible in the liquid.

It’s worth nothing that these are a sign of the cultures’ good health and are totally consumable. If you’d rather not though, we suggest pouring the liquid through a strainer before consumption.