Delivering pure goodness from the land.
Brewed from curiosity,
grown from the land.
Since 2021
What began as a lockdown discovery on a farm in the hills became a craft kombucha brewery rooted in fermentation, flavour, and a deep respect for living ingredients.
A scroll that changed everything
During the stillness of the lockdown, scrolling through reels about nutrition, fungi, and fermentation, something clicked. A video about kombucha — its cultures, its tang, its quiet alchemy — was enough to prompt an order: one SCOBY and starter culture, shipped from Auroville.
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The first sips were about curiosity. But the energy that followed turned it into a ritual. A 4-litre glass jar became the first vessel. Then a 50-litre stainless steel setup. The farm had found its brew.
The First Ferment
With ingredients growing right outside, a few rounds of trial and error, and a sense of what felt right, the first signature blend took shape: Tulsi & Mint. Fresh, alive, unmistakably of this place.
Every person who tasted it wanted more. That response was the signal.
We built the tools we needed
When the right equipment didn't exist, we built it. A custom brewing cart — fitted with a boiler, mixing station, transfer pump, and heat exchanger — became the backbone of our brewery.
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A counter-pressure filler, constructed from plans found online, completed the setup. Every bottle labeled, filled, and delivered by hand. Demand grew faster than the hands could keep up.
