In the simplest terms, kombucha is a fermented tea. It’s produced by adding a SCOBY (Symbiotic Culture of Yeast and Bacteria) and starter culture to sweetened tea. The SCOBY feeds off the sugar and tea nutrients, transforming them into good bacteria and organic acids.

All our kombucha is hand brewed, traditionally fermented and bottled by us in NSW, Australia.

When you crack open a bottle, aim to enjoy it within three or four days. It won't lose its magic afterward, but, that's when the flavour hits its peak perfection. Always store it in the fridge before and after opening.

As a naturally fermented drink our kombucha contains a trace amount of alcohol (below 1.15%) at time of bottling. In NSW and ACT we're classed as a non-alcoholic drink.

Yes! Depending on the variety (see each individual label for specifics) you’ll find between just 2-4g of sugar per 100ml. We produce authentic kombucha - this means we only use raw organic cane sugar in our ferments and will never use artificial sweeteners like stevia, erythritol.

We like to keep things simple and straightforward. Our kombucha's fermentation process relies on natural sugars from real cane sugar to nurture the growth of beneficial bacteria and yeast. Artificial sweeteners, unfortunately, may not offer the essential nutrients needed for this fermentation, which could impact both the taste and health benefits of our kombucha. And personally, we just don't like the taste of artificial sweeteners in drinks.

We care about your well-being, and we want to be transparent. The scientific community is still figuring out the long-term effects of some artificial sweeteners. Studies suggest potential concerns related to metabolic health, gut microbiota, and insulin response. While it's a nuanced topic, our goal is to provide you with a kombucha that stays true to our commitment to great taste and your overall health.

Yes, all Mailer McGuire Kombuchas are totally gluten free.

Yes. We choose not to pasteurise our kombucha in order to keep all those excellent beneficial bacterias and live cultures that are an important part of our drink.

Yes, our kombucha does contain caffeine, roughly in similar amounts to, or slightly less than, what you'd find in an equivalent serving of tea.

Yes. As a authentic kombucha, Mailer McGuire kombucha should be stored at a refrigerated temperature before and after opening. It may continue to ferment over time (a few days) at ambient temperatures.

Preferences during pregnancy are very much up to the individual. Some pregnant and breastfeeding women choose not to drink kombucha due to one or some of these factors: the trace amount of alcohol in it (below 1.15%), it’s made with tea which contains caffeine (a glass of kombucha has the same amount as a cup of tea), and the fact that authentic kombucha, like ours, is unpasteurised.

However, others (including many customers of ours) have enjoyed kombucha throughout pregnancy as an alternative to wine and to appreciate the health benefits it brings. Pregnant women have enjoyed fermented products for thousands of years.

If you’re unsure about introducing something new to your system during pregnancy and breastfeeding, it's advisable to be cautious. We recommend waiting to try it or consulting with a healthcare professional.

We recommend starting with a glass a day if you've not tried kombucha before, and increasing your intake as your body grows used to it.

Once your Mailer McGuire Kombucha spends a few days unrefrigerated, there's a chance the fermentation process might kick-start again. Not to worry though – the time between leaving our brewery and reaching your doorstep isn't long enough for any significant changes to occur.