Seattle offers many different ways to experience the fizzy beverage: on tap and in cocktails at bars and restaurants, via weekly bottle delivery, alongside like-minded sippers in that coffeehouse-like third place and at home, of course, after purchasing a supply from local stores.
Casey and Emily Malone launched Puget Sound Kombucha Co. more than a year ago and are already in more than 100 locations—including Washington State Ferries cafés—and just started a weekly home delivery service ($15 for six bottles). Casey says the health aspect of kombucha is certainly important—probiotics consumption has been linked not only to bowel health but also to improved immunity and overall mood—but it isn’t the only reason this beverage is thriving in Seattle.
“It is also a craft beverage, and the idea of getting something locally made that happens to be a fermented, lightly carbonated and complex beverage is equally as appealing,” he says.
The Malones take that craft part seriously. They start with organic teas selected for their robust flavor profiles. “It’s like making wine with grapes,” Casey explains. “Tea leaves have similar structure and polyphenols that can yield those complex flavors, aromas and tannins.” They make four kombuchas: Green Tea Blend (earthy, energizing), Earl Grey Blend (slightly orange, with bergamot), Black and White Blend (zippy and balanced) and the new Spiced Rooibos Blend (with added cinnamon).
Kombucha Town, which started five years ago, is a…
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