Kombucha is a living fermented tea rich in probiotics and enzymes that goes way back to the Far East.  We make ours with organic, beyond-organic and/or wild harvested high-grade single origin teas.  The tea is brewed in ultra pure reverse osmosis water and combined with organic cane sugar before being transferred to American Oak barrels for fermentation.  Our friends at Adirondack Barrel Cooperage in Remsen, NY collaborated with us to design and craft custom barrels specifically for our kombucha fermentation process.  What results from this labor of love is a delicious and probiotic bev that can be enjoyed by the whole family.  Delight in it straight or mix it with your favorite spirits in a cocktail.

Single Origin

A series expressing a single type of tea from one location and production method.  This allows the tea leaves to shine and highlights the craft of the tea growers + producers.


Crisp, bright and floral with sweet jasmine aroma and citrus on the palate

Organic green tea scented with fresh organic jasmine flowers
Fermented in locally crafted American Oak Barrels

Tea origin: Vietnam
Pairs with: sushi, bibimbap, summer salad
Plays well with: soju, tequila blanco, vodka

Jade cloud

Light uplifting freshness with soft, green meadow notes

Organic green tea grown above 4000 ft and harvested in Spring
Fermented in locally crafted American Oak Barrels

Tea origin: Anhui province, China
Pairs with: shrimp, chips + guacamole, ceviche
Plays well with: absinthe, Chartreuse, aromatic gin


Smooth and toasty with a lush velvety mouthfeel

Organic green tea leaves generously roasted shortly after picking
Fermented in locally crafted American Oak Barrels

Tea origin: Japanese-style toasted green tea grown in China
Pairs with: roasted beets + parsnips, grilled lamb, ochazuke
Plays well with: single malt whiskey, tequila reposado, brandy

osmanthus oolong

Silky peach with tropical and slightly toasted notes

Green oolong heat infused with osmanthus flowers
Fermented in locally crafted American Oak Barrels

Tea origin: Hunan, China
Pairs with: mango sticky rice, blackened chicken, vegetable tagine
Plays well with: bourbon, dry vermouth, mezcal

Vietnamese Wild Black

Rich and dark with clementine and blood orange rind on the palate

Old growth Assamica tea from wild tea forests
Fermented in locally crafted American Oak Barrels

Tea origin: Northern tea region of Ha Giang, Vietnam bordering Yunnan Province, China
Pairs with: grilled broccoli, biryani, smoked brisket
Plays well with: rye whiskey, brandy, amber rum, mama juana


*A cousin of yerba mate and guayusa, yaupon is the only plant native to North America which contains caffeine. It also contains theobromine, an active constituent of cacao, tea and coffee. Learn more at www.catspringtea.com

Smooth and wild with cucumber + mint notes

Wild yaupon holly sustainably hand-harvested in Texas
Fermented in locally crafted American Oak Barrels

Tea origin: Cat Spring, TX. Harvested and roasted by our friends at CatSpring Yaupon
Pairs with: (still in R&D)
Plays well with: (still in R&D)



In this series we pay homage to the traditional methods by which different cultures prepare tea.  Tea has been enjoyed in many ways for thousands of years; these are our articulations of a few of those ways.

Egyptian Mint

Refreshing and aromatic with a cleansing and enlivening finish

Organic assamica black tea and dried organic spearmint leaves
Fermented in locally crafted American Oak Barrels

Tea origin: In Egypt, black tea is brewed dark with plenty of aromatic spearmint. We use an assamica tea varietal grown in Vietnam and local, American mint
Pairs with: fava beans, lamb kebab, molokheyya, kunafa
Plays well with: bourbon, white rum, rye whiskey


Water kefir is a probiotic and dairy-free ferment made with natural plant-based sugars and botanicals.  We use the water kefir fermentation process as an opportunity to feature two amazing local products: honey and maple syrup.  We source these from our favorite local bee keepers and sugar shacks.  It's also our opportunity to put our backgrounds as herbalists into practice; combining different herbs to make yummy and therapeutic kefirs that make you feel just as good as they taste.  Oh, and as always, we've made sure that they play well with others.  Check out the specific spirits pairings for each of the seasonal water kefirs we make below.

Ginger Beer

Sparkly and spicy with plenty of ginger warmth and citrusy freshness

Made with: Organic ginger and fresh squeezed lime . Wildflower honey from Uncle Pat and his family at Slate Valley Farms in Granville, NY
Fermented with our house ginger kefir culture

Warming, bright and digestive

Pairs with: fish tacos, sautéed veggies, red curry
Plays well with: gin, whiskey, vodka


Floral and fragrant with ambrosia honey notes and a light tartness

Made with: Hibiscus, chamomile and calendula flowers with a dash of orange blossom water. Wildflower honey from Uncle Pat and his family at Slate Valley Farms in Granville, NY
Fermented with our house kefir culture

Calming, soothing and uplifting

Pairs with: wood-fired pizza, watermelon salad, falafel sandwich
Plays well with: gin, vodka, cachaca

Extracts + Elixirs

Tonic Water Extract

Citrusy and hoppy with a touch of earth

Made with: White turmeric, lemongrass, gentian, grapefruit peel and motherwort. Maple syrup from Uncle Pat and his family at Slate Valley Farms, Granville, NY
Whole herb tinctures blended for balance and brightness


Pairs with: espresso, avo toast, sunshine
Plays well with: fizzy water to have as a light digestive or for gin + tonics.