What is Kombucha?
Our Kombucha is an effervescent drink made with fermented black tea and flavored with seasonal fresh fruit. The fermentation process creates electrolytes, enzymes, amino acids and probiotics / healthy bacteria while the tea and the fruits add antioxidants and vitamins to this magic beverage.
Benefits
- STRENGTHENS THE IMMUNE SYSTEM: Your best ally in the cold season!
- RESTORES THE GUT FLORA: You will better absorb nutrients from food!
- PROMOTES GOOD DIGESTION: Going to the loo never felt better!
- REPLENISHES ELECTROLYTES: Your best hangover friend!
Our Products
Our kombucha is artisanally made in small batches by fermenting black tea to which we then add fruit and root juices to give its distinctive flavors. We use the best ingredientes in our kombucha from high quality tea to the fresh seasonal fruits and organic roots that we ourselves cold press offering you a final product that is packed with flavor!
Our current flavors are: Passion Fruit, Pineapple, Hibiscus and Ginger.
Our Mission
Big Mountain Kombucha wants to be part of the wonderful transition to eating healthier and more consciously in a holistic manner that is good for you and for the environment. We love educating our costumers on the importance of including probiotics into their diet to promote gut health. Fermented foods are such a wonderful way to do so and we highly encourage you to make fermented foods at home. Check-out our SCOBY page to learn more about this wonderful live culture used for fermenting and recipes for different foods you can ferment with it!
Our Story
Big Mountain Kombucha was founded in 2018 by Quino McWhinney, the lead singer of the legendary San Diego reggae band Big Mountain, known for their remake of Peter Framtom's "Baby I love your way". When Quino moved to Ensenada, Mexico a few years back, he found it very challenging and expensive to buy kombucha; so he decided to give it a shot at making it himself with the help of his nephew, Jesus Abel Salazar. They ordered their first SCOBY online in 2014 and with lots of patience and trails and errors they were able to develop the delicious recipe that you can now enjoy. In the spring of 2108 they joined forces with plant-based chef, Adriana Londono, to help them develop new flavors and to market their delicious kombucha.
