GT Dave, Founder: For me, peach has always been this quintessential, all-American flavor. I’m sure Porter is going to tell you some ancient story about peaches, but sometimes the best reason to do something is because it feels right, right? Peach felt like a natural fit for us and for people who may not have tried Kombucha yet but have always wanted to. We hope this is the flavor they’ll start with.

Brady, Chief Innovation Officer: “The stars aligned. Right place, right time. It started way, way back in the year 2021…” ​

Porter, Senior Food Scientist: Well, it’s simple, really. The combination of flavor profiles, the complementary and contrasting nutritional and functional benefits of the ingredients—it just kinda made sense, you know?

Porter: If you say so. Peaches originated in China. We’ve even found fossilized peach stones that date back to 6000 BCE! Not we we—you know what I mean. Anyway, along the Yangzi River

Brady: We have lots of flavors in the SYNERGY line. Sometimes it can be a challenge to innovate something really new. Making something unique is what I strive for; it’s what we all strive for. To push boundaries. But--

Brady:  But I’m also a huge fan of all things tropical! I mean, all. The weather. The clothes. The fruit. And a lot of my favorite tropical fruit also has some really phenomenal, functional health benefits. Oh, and it also tastes freakin’ delicious. And with everything going on—and then even more on top of that, am I right?!—a reprieve from that just felt right and made for a flavor that’s really easy to digest.

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Brady:  See what I did there?

Brady: Cause papaya is a powerhouse of digestive wellbeing. So, papaya plus Kombucha—that’s double the gut support. So—easy to digest. That reminds me, one of our early names for this recipe was Peach Papaya. But over the course of, I guess only about 3 months of making and tasting and formulating—we couldn’t hold the peach back. Ever tried to hold a peach back? It can’t be done. The papaya is still in there, of course, along with its beautiful beneficial enzymes, but it was pretty clear, pretty quick: peach was our hero.

GT: It wasn’t too far away from where we ended up. Really! Brady’s recipes are way better than his jokes. The only major tweak was the balance of papaya. To give the flavor more complexity while keeping as much peach as possible.”

Brady: Well, 95% of what’s in every bottle of our Kombucha is done exactly the same as it has been since 1995. Which is so cool. And challenging. And so, so worth it. But that 5% we get to play with? That’s how we raise the bar with function, with nutrition, with flavor. Flavors like Peach Paradise are how we hope to bring new generations into the Kombucha fold for the future to come.