PREMIUM

Method. PREMIUM is a handcrafted kombucha produced by Kombucha Inc. through an extended double fermentation process, which the producer credits with building its flavor profile. It is positioned as a low-alcohol, semi-dry kombucha framed as a wine alternative, presented specifically as an alcohol-free alternative to white or orange wine.^[1]

Dried Mango. Dried mango is included among the declared ingredients.^[1]

Bourbon Vanilla. Bourbon vanilla is used in the blend.^[1]

Blackberry Leaves, Safflower Petals. Blackberry leaves and safflower petals are part of the botanical composition.^[1]

Kombucha Culture. Kombucha culture drives the fermentation of the tea base.^[1]

Natural Aroma. Natural aroma is included; it is the one declared ingredient that is not organic.^[1]

PREMIUM is produced using an extended double fermentation process, which Kombucha Inc. states is used to develop its flavor profile. Fermentation yields a maximum alcohol content of 0.8% vol.^[1]

Structure. Structure points supported by the sources:^[2]

• Sweetness: semi-dry
• Acidity: acidic bite
• Carbonation: fine

Kombucha Inc. recommends PREMIUM with seafood, delicate cheese, and cured meats. Falstaff recommended it as an aperitif or as an alternative to Chenin Blanc.^[1]

Specifications. PREMIUM is a handcrafted, semi-dry, low-alcohol kombucha positioned as an alcohol-free alternative to white or orange wine.^[1]

• Classification: low-alcohol kombucha / wine alternative
• ABV: maximum 0.8% vol from fermentation
• Style: semi-dry
• Variants: pasteurized and unpasteurized

Production. PREMIUM is available in both pasteurized and unpasteurized variants. It is produced by Kombucha Inc., which handcrafts its products in the Meatpacking District of Copenhagen.^[1]

PREMIUM was awarded 92 points by Falstaff magazine, placing it in the 'Excellent' category.^[1]