Most kombucha gets drunk straight from the bottle, standing up, in about ninety seconds.

That is fine. But it is also a waste of a drink that has spent a fortnight fermenting.

Here is how to get more out of it.

Cold. Properly cold.

Kombucha wants to be served at around 4 to 6 degrees - the same as a white wine.

This is not fussiness. Our core range is live, which means the culture is still working. Cold slows it down. Warm speeds it up. A bottle that has been sitting on a bench is not just less pleasant to drink - it is also still fermenting.

Fridge from the moment it arrives. Straight from the fridge to the glass.

Open it gently

Bottle-conditioned means the carbonation was made inside the bottle, and it is under real pressure.

Crack the cap slowly. Let it breathe for a second before you commit. If the bottle has been shaken, or if it has been warm, give it an hour in the fridge before you open it.

Use a proper glass

This is the single thing that changes the drink most, and it costs nothing.

Pour it into a glass. Not a tumbler - something with a bit of shape to it. A white wine glass is ideal. A highball works.

Two reasons. The aromatics need somewhere to go, and you cannot smell anything through the neck of a bottle. And the bubbles behave differently in a glass - they release slowly rather than all at once, which is the whole point of a fine bead.

The 750ml is designed for exactly this. It is a table bottle. Open it, pour it, share it.

Ice, or no ice?

Ice if you want it long and refreshing. No ice if you want to taste it properly - ice dilutes as it melts, and it dulls the aromatics.

Our honest preference: chilled, no ice, in a wine glass, alongside food. That is where the drink makes the most sense.

But on a 38-degree Perth afternoon, over ice, with a wedge of lime? Nobody is going to argue with you.

Garnish, if you like

It does not need one. But a garnish is not decoration - it is an ingredient, and it changes what you taste.

A few that work:

• Ginger & Lime - a ribbon of cucumber and a wheel of lime. Cuts the heat of the ginger, lengthens the finish.
• Cranberry & Rose - a sprig of rosemary, or a twist of orange peel.
• Mango - mint, or a slice of fresh chilli if you are feeling brave.
• Dragon Fruit - lime, and nothing else. It does not need help.
• Creamy Strawberry - basil. Trust us.

What to eat with it

Kombucha is dry and acidic, which makes it a genuinely good food drink - it does the same job an acidic white wine does.

It cuts through fat. It resets the palate. It stands up to spice.

Ginger & Lime with anything Asian - the heat and the acid work together.
Cranberry & Rose with cheese, or charcuterie, or anything rich.
Dragon Fruit with seafood.
Mango with something spicy.
Creamy Strawberry with dessert, or on its own.

The sediment

You may see a little cloudiness at the bottom of the bottle, or a small amount of sediment.

That is the culture. It is meant to be there, and it is a sign the kombucha is alive and unfiltered.

Pour gently and leave the last centimetre in the bottle if you would rather not have it. Or swirl it in. Entirely up to you.

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