Rosie Reid’s is hand-crafted fresh, so every bottle has its own personality, just like you! 🙂
Because it is a raw, unpasteurized ferment, natural batch-to-batch inconsistencies are completely normal. Sometimes you’ll see more SCOBY strands, sometimes less. It’s all part of the magic of living kombucha.
That’s our SCOBY (Symbiotic Culture of Bacteria & Yeast) saying hello! They’re totally natural and safe to drink. Think of them as proof your kombucha is alive, thriving, and full of probiotics. Sip them, strain them, or ignore them. Your glow, your choice!
Fizz is nature’s way of celebrating fermentation! Because our bubbles come naturally, some bottles may pop more than others. Chill well before opening, then crack it open slowly to keep the sparkle in your glass…and not on your shirt 😉
Yep! If it’s been kept refrigerated, your booch is still good. Just know it might taste a little more tart or less sweet as it keeps fermenting. Some people love that bold flavor kick!
Rosie Reid’s is alive and kicking! refrigeration keeps the probiotics happy, the fizz just right, and the flavor balanced. Treat it like you would fresh fruit: keep it cold, and it’ll keep you glowing.
Keep refrigerated at all times. Kombucha is alive, so warm storage can make it overly fizzy or tangy.
Enjoy within 4 months of the bottled-on date (check the cap or label).
For the best balance of flavor and fizz, drink within the first 1–2 months.
We’re proud to work with local farmers, beekeepers, and makers who share our passion for fresh, sustainable, and high-quality ingredients.
Brewed with green tea + raw local honey (instead of black tea + cane sugar)
Naturally crisp, floral, bubbly, and refreshing. All fruit juice is cold-pressed in-house.
Unfiltered & living with visible SCOBY strands (a natural sign of active cultures!)
