With the body and depth you might associate with a red wine, Smoke House is a wonderful non-alcoholic alternative to pair with a rich, flavoursome meal. You’ll taste apples, you’ll taste caramels – but this says a lot for the magic of our fermentation process: those flavours are entirely the result of a well-brewed kombucha. No apples (or caramels) were harmed in the creation of this product.
This drink pairs wonderfully with dark meats, hard cheeses, chocolate desserts – anything that really douses the tastebuds – and has fast become the non-alcoholic drink of choice for people who like something a little more robust.
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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
Yunnan tea, sugar, kombucha culture.
Smoke House is brewed from a delicate, smokey black tea from the district of Yunnan in the high mountains of southern China. It is often grown by smaller, permaculture plantations. The growers climb the ancient, fully-grown trees to pick the finest leaves.
Energy: kcal 15, kJ 61
Protein g 0
Carbohydrates g 3
Of which sugar g 3
Fat g 0
The Perfect Serve
Smoke House is rich, rounded and full of apple and caramel with a delicate smokey top note. While you notice the tea character more than with the other brews, most would guess they were drinking a light natural cider.
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.
Fermented from a black tea, Smoke House holds chocolate, malt and floral characters well, making it an ideal mixer for rums, whiskies and big-flavoured spirits. It also blends well with dry spices and green herbs.
Smoke House serves well alongside robust meats, spicy and smoked foods or full-flavoured sauces. It’s also fantastic with rich desserts or as a relaxing post-dinner digestif.
Watch Joey O’Hare using Smoke House in her vegan rhubarb and apple crumble with a ginger and sea salt oat topping
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