Forced Rhubarb, Spring Batch
Bright, lightly effervescent, and exactly the kind of thing you want chilled before dinner. Think of it as a pressed juice that went somewhere far more interesting.
It opens with the gentle sweetness of pear before the rhubarb cuts through, the white peony tea bringing a clean acidity, and a finish that's all fine, persistent bubbles. More complex than it looks.
We source our forced rhubarb from E. Oldroyd & Sons in the Yorkshire Rhubarb Triangle, grown in total darkness and harvested by candlelight. It's a labour-intensive, centuries-old tradition that produces a stalk unlike anything grown outdoors. Vivid pink, tender, and with a natural sweetness that you simply can't replicate.
We start with a blend of white peony and sencha teas, fermented for up to seven days with our SCOBY. The rhubarb is deep-frozen first, which breaks down the cellular structure so the juice bleeds naturally into the kombucha, keeping the flavour raw and bright. Cold-pressed apple and pear juice go in alongside it, and a small amount of hibiscus for that pink hue and a subtle floral depth. It's conditioned in keg for a fine, persistent carbonation before being bottled by hand here in Stamford.
Serve chilled. Open slowly, this is a live, active ferment and it has a little energy. A gentle tilt before opening will incorporate any natural sediment at the bottom, which is simply a sign of something unpasteurised and alive. Pairs beautifully with soft goat's cheese or a light brunch, but honestly it doesn't need much.
This batch is dictated entirely by the Yorkshire forcing sheds. When the season ends, it's gone until next spring.
Keep refrigerated below 5°C. Once opened, best within 5 days.
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