After taking on beekeeping 7 years ago and being rewarded with a bumper honey harvest in the first year, we were looking for a way to utilise this special product. Having always had an interest in fermentation and foundations in hospitality – particularly sourdough baking, we attended an evening fermentation seminar in Melbourne where this kombucha using honey and green tea was mentioned – ‘Jun’. Initially the end product was probably closer to a vinegar. Through plenty of trial and error and the adoption of various brewing techniques from winemaking and beer brewing, we’ve created what’s now in a glass bottle thanks to the family owned & operated business that is Botanical Brew.
Our mission is to create Jun using traditional methods, and to maintain the integrity of the product with a focus on transparency, quality and sustainability.