£29.99 inc VAT
When you’re not drinking and you’re in the mood for a nice white wine, what do you reach for? As non-drinkers ourselves, we agree that decent non-alcoholic wines are few and far between – and so do many of the UK’s sommeliers. That’s why over 50 of the country’s best restaurants chose to serve this wonderful Dry Dragon kombucha instead.
Our customers compare Dry Dragon to a Sauvignon Blanc, and we can see why. In much the same way that a wine maker would ferment green-skinned grapes, we have fermented a Dragonwell green tea. The results are incredibly refreshing – hints of citrus and fresh apples that pair delightfully with white fish, green salads and soft cheeses.
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Winner of 5 stars in The Times non-alcoholic taste test
“If you’re sick of ordering Diet Cokes or soda waters in the pub when you’re not drinking, Real Kombucha is the alternative.” Miranda Larbi – Metro
“Real Kombucha… is 8,000% better than all other kombuchas on the market.” Tomé Morrissy-Swan – The Independent
Dragonwell green tea, sugar, kombucha culture.
Brewed from Dragonwell, a pan-roasted green tea from the area around Longjing Village, Zhejiang Province in China. Fresh leaves are wiped around a piping hot wok to stop the natural oxidation process early. Unlike Japanese green teas, steamed to give a distinct grassy flavour, Dragonwell reveals more complex nutty and straw-like flavours.
Nutritional Info
Per 100ml
Energy: kcal 15, kJ 61
Protein g 0
Carbohydrates g 3
Of which sugar g 3
Fat g 0
The Perfect Serve
Always chill well and pour gently into a wine or champagne glass, definitely no ice. Then sit back and sip slowly to get the best out of the delicate flavours.
This kombucha ferments to give delicate citrus notes of grapefruit and sweet lemons, grounded in a definite vegetal, green tea back note and a longer, fuller-bodied finish. On the tongue it tastes more acidic as we interpret those initial citric flavours.
Modern Mixology
Dry Dragon is a great mixer for alcohol-free cocktails gagging for real complexity. The greater acidity means it cuts through other flavours such as limes, basil, mint and infusions. Our mixologist friends say it has quickly become an essential part of their toolkit.
Dry Dragon is great with fresh summer salads, green vegetables, shellfish or fruit. It sits naturally alongside light, fresh Asian dishes. Serve ice-cold to allow the fresh aromas to circulate before the first taste.
Watch Mark Hix using Dry Dragon in his crispy cod belly, asparagus and ginger broth recipe.
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