We've been following Mossant since they first started their fermentation business — from kombucha to kimchi — and we've been fans. Fast forward to now, Mossant is a full-fledged craft kombucha brand with 15 artisanal flavours ranging from fruity to floral and everything in between. We popped by their production unit one afternoon and the founders, Adithya Kidambi and Shishir Sathyan, were on deck to walk us through everything that goes behind making craft kombucha.
Nothing like big shiny equipment and bottling units to make the little nerd in us scream with excitement as Adithya told us about the SCOBY, the filtration process, and we get that you, our loyal readers, may not be interested in the technicalities of making kombucha, but trust us, if you get the opportunity to a factory tour, do it.
Before the tasting session, we had already told Adithya and Shishir about our love for their Cola flavour and how their Not Bacon, an exclusive flavour made for Naru is fantastically addictive. The duo walked us through the flavour journey from crafting tea-based, fruit-forward fun flavours to how what you see on the label is what you smell. The fun part of it is something we agree to because kombucha in general is pushed towards the 'acquired taste' category, Mossant actually breaks that into more easy, palatable fun flavours. You wouldn't realise you are drinking kombucha if you did a blind tasting.
Speaking about flavours, their range is 15 (and counting according to Adithya, since more flavours are in the works) and from the market-popular Peach and Blueberry Lemonade to LBB's favourite Cola and Yuzu, there's more or less a flavour profile for just about anyone.
