Frankly, many attest it’s an acquired taste. But so are oysters, parsnips, and salted caramel, I say. I started sipping kombucha and since I like tart flavors, enjoyed the experience. Of course, it is filled with probiotics, which can be good after the season’s eatings I’ve had, but to me, it’s more about expanding my palate and being open to something different. Cheers to the variety of beverages.
Here are three of my favorites—produced in the South—to tip back and toast to trying new things. Happy 2015.
Capital Kombucha
Washington, DC
Basil Lemongrass
Buchi
Asheville, NC
Water—Elderberry, Coconut Water, and Blueberry
Golda Kombucha
Atlanta, GA
Hibiscus Oolong
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