OUR KOMBUCHA is raw, natural, and sustainable as hell.
But that’s not why you should drink it.
You should drink our kombucha because it’s fucking delicious, with the complexity and terroir of a natural wine or aged whisky. We’ve stripped the ingredients and brewing process back to their most primitive, so our most important ingredient – the tea – can be the star of the show happening in your mouth.
Leave Your Sword Kombucha was founded by chef Nicolas Adam in 2016.
After training at Ecole Supérieure de Cuisine Française Grégoire Ferrandi in Paris, Nicolas spent almost a decade working in Michelin-starred kitchens. It was here his philosophy about flavour began to emerge – by collaborating with raw ingredients and the places they’re made, rather than controlling them, everything becomes more delicious. As he worked alongside some of France’s best sommeliers, winemakers and brewers, Nicolas also discovered that fermentation is nature’s way of turning raw simplicity into living complexity.
You can’t mass-produce GASTRONOMIC fermentation.
Every bottle of Leave Your Sword kombucha is us raising a middle-finger to the industrial beverage industry, with its mass-production, fruity flavours and faux wellness. We love that our small-batch brewing process forces us to work with, rather than fight against, mother nature. It also seems to be one of the most sustainable models for food production we’ve found so far, requiring only the tiniest bit of resources and energy to turn four raw ingredients into something complex and delicious. Just promise us you won’t drink it for that reason.