In a crowded kombucha marked, Bitchin’ Boucha founder Jason Smith has a unique philosophy to selling the fermented tea. He’s not going after kombucha die-hards, he’s making it for people who don’t like kombucha.
The Richmond, Virginia brand launched eight years ago when Smith tasted kombucha while on a fast from alcohol and processed sugar. He liked it, but thought he could make it taste better.
“Other kombuchas can be too vinegary because most of the ones in stores are bottled and unpalatable,” explains Smith. “Shipping and refrigerating it for too long can kill the flavor because the kombucha is a living thing. Some companies even pasteurize it so it can’t ferment even more, and it kills all the live organisms which defeats the purpose. I make kombucha for people who don’t like kombucha. I want to show people that it can taste good.”
Bitchin’ Boucha debuts a new seasonal flavor every few months. And every batch of Bitchin’ Boucha must pass the taste test with his own kids. Smith says the process to create a new flavor, secure health department approval and bottle it takes two months. Currently, Bitchin’ Boucha produces 15-20 kegs of kombucha a week. Their first official employee besides Smith will start this month, with Smith aiming to sell the kombucha in a grocery store.
Read more (Style Weekly)