GT Dave

Kombucha is no different.

You can have the same base.

Like we brew the tea in a large vat, right?

So that's where we can scale.

But when we go to ferment it's small batches, right?

So even though they're all on the same base, they have different qualities, whether they have their different cultures or the heat or humidity or the way the air exchanges in the room.

is different, each batch is different.

So my team tastes us every small batch, grades them and then blends them to create a standardized finished base.

But even with that process, you'll sometimes see it's maybe a little bit more tangy or a little bit more,

mild or a little more carbonated or a little bit less carbonated.

And then you also have the ingredients that we use post-fermentation right at the time of bottling.

Like, you know, sometimes the ginger will be out of season or something weird will happen with that apple juice and you want to really study it.

I agree.

And we actually used that in the early days as kind of a secret to our success.

We would say, hey, like, this isn't sterilized or standardized or pasteurized.

This is just straight from the earth.

And just like anything,

Nature is perfectly imperfect.

And so we would highlight and frame that for people, and people would really get it.

So you think of it more like fruit and vegetables.