News

A new addition to the Jack’s crew - meet the adventurous, talented and creative Liz Dal Bon - an American living in Cornwall with a passion for kombucha, sailing, the environment and working in positive impact business. Liz now works regularly with us at the Fermentary at Argal Home Farm with bottling, packaging, and as time goes on, more of the technical and craft aspects of the fermentation processes. We love her upbeat, positive vibes and passion for authentic kombucha! Here's Liz with the story about how it all happened...   Hello U.K.! I’m Liz. A San Francisco California girl...

A delicious 5 minute dish with a zingy, Asian twist! Billy here guys with a quick ‘how to make’ video - for this simple, easy and quick to make seasonal, healthy dish. From October through to April, Cornish mussels are on top form and can be eaten without affecting summer spawning. Just do mussels in the normal way with a generous glug of Jack's Ginger infused kombucha for that Asian fusion twist, a little garlic, chilli and fresh herbs. Our ginger kombucha provides fermented, tart, spicy and citric flavour notes that make this dish absolutely delicious. Mussels release their own...

Kombucha - the most ancient soft drink around today? From 'groovy tea' to 'Elixir of Life' and 'Weibao'... kombucha has been called many names over the centuries and around the world.  So where and when was kombucha first brewed and drunk? A number of ancient tales and legends provide some clues. It is believed the drink originated in China over 2000 years ago. This doesn't come as a great surprise as both tea and fermentation are important aspects of daily life in China, both today and historically. It is said that the the Chinese emperor Qin Shi Huang, was the first...

For us, it’s a name that uniquely evokes Cornishness and is more poetic than literal. That said, there are some Jacks we’d like to tip our cap to, including a Jack who led to me being born and growing up down here.