IS THE JUICE WORTH THE SQUEEZE? Only If It’s Squeezed Responsibly. by Kelly Cess
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igh-alcohol kombucha (née hard kombucha) is gaining traction in the market — comin’ atcha like a fizzy, funky freight train. And just like any food trend, we have the two extremes: uncompromising, responsibly made, and delicious; or fast, fashionable, and fine. With so many bottles of booch out there, it’s nearly impossible to tell quality from don’t-go-there. Beyond the liquid in the bottle, who’s making this stuff, anyway? We can’t speak for everyone, but we can’t enjoy a boochy buzz unless we know it’s thoughtfully made by people who care about something beyond cashing out.
Enter Boochcraft, the maker of certified organic hard kombucha (7% alcohol by volume, or abv) using whole, fresh fruit that they juice in-house. The brand’s quality standards for their ingredients and the way they process them are just two examples of the level of accountability to which they hold themselves. As their little boochery has grown, they haven’t made a single step forward without first considering their footprint. It’s not the easiest, or the most profitable, way to do business, but it’s the right way for our planet. And for Boochcraft, that comes first, before profit. Some highlights of Boochcraft’s sustainability programs: