Verbena and Ginger Kombucha

Unpasteurized artisanal kombucha with verbena and ginger, fermented and bottled by hand in Florence.

Bright as the first ray of sunshine: fresh and citrusy on the nose, with a spicy warmth that arrives slowly, sip after sip.

The Verbena and Ginger Kombucha from Battery

La Verbena and Ginger Kombucha di Batteria is a live fermented drink, produced by hand in small batches in the laboratory in Ponte a Greve, just outside Florence, and unpasteurized. In the glass it shines with a pale yellow, bright, whose color alone promises calm and lightness. The nose first receives the verbena, with its fresh and citrus scent, a green and balsamic touch that immediately refreshes; then it ginger, which takes a long time to arrive but makes itself felt.

The first sip reveals floral and citrus notes which evolve into a light spicy heat, While the very fine bubbles The aromas of natural fermentation play on the palate. A sip that barely scratches the throat and warms, leaving the mouth clean and fresh. It's the kombucha to drink when you want to slow down: a break from the chaos of everyday life, to rediscover your rhythm. Non-alcoholic and with just 16,7 kcal per 100 ml.
 
 
 

The roots of this Kombucha are deep in tradition

La sweet verbena, lemon verbena, comes from South America: it was brought to Europe by Spanish explorers in the seventeenth century and took its scientific name Aloysia in honor of Maria Luisa of Parma, princess and later queen of Spain. In France, she soon became the queen of herbal teas: the verveine After dinner is still a ritual in provincial homes and cafes, and Marcel Proust mentions it in Research Among Aunt Léonie's infusions. In Italy, it's grown in gardens for its lemony scent, intense even just by touching the leaves.

Lo ginger, however, crossed the world in the opposite direction: from the coasts of southern Asia, it reached the Mediterranean with spice caravans, and by the Middle Ages, it was among the most widely used spices in Europe, so much so that in England, a kilo of ginger was worth as much as a sheep. In this kombucha, the two plants meet: the delicate freshness of verbena and the bold warmth of ginger, united by fermentation that transforms them into a new beverage.
 
 
 

Choosing Verbena and Ginger Kombucha means taking care of yourself

This kombucha is a live drink: since it is not pasteurized, it preserves the fermentation bacteria and yeasts, which continue to work even in the bottle and give the natural bubbles. During the two weeks of fermentation, the sugar in the infusion is largely transformed by the microorganisms, and the result is a light drink, with 16,7 Kcal and 4 g of carbohydrates per 100 ml.

It's a great one non-alcoholic alternative Pairs well with wine and beer at dinner and as an aperitif, and is a lighter option than sugary drinks. Verbena is traditionally used in evening herbal teas for its relaxing scent, while ginger provides a pleasant sensation of warmth: two herbs that make this kombucha perfect for a regenerating break.
 
 
 

How to Best Use: Verbena and Ginger Kombucha

• NON-ALCOHOLIC APERITIF FROM THE GARDEN: Serve it very cold, in a wine glass, with croutons spread with Cardoncelli Mushrooms with Almonds and a bowl of Organic Shelled Almonds: the citrus notes of verbena refresh the palate after each savory bite.
• AT THE TABLE WITH FISH AND CITRUS FRUITS: The citrus freshness and warmth of ginger pair beautifully with light fish dishes and citrus salads. Try it with a citrus wedge salad. Organic Yellow Grapefruit e Organic mandarins with fennel and oil: a bright combination, which replaces white wine.
• AFTERNOON BREAK: When you need a boost without caffeine and too much sugar, pour it with a few ice cubes and accompany it with Organic Cantucci with Almonds, a slice of bread with the Amalfi lemon marmalade or a spoonful of Organic Orange Mousse: citrus on citrus, for a moment of lightness.

The Manufacturer: Battery

Batteria is a Florentine artisanal kombucha founded by a group of friends and a chef after years of experimenting in London and Amsterdam with a scoby named Roberto. Today, they handcraft a live, unpasteurized kombucha in small batches, aiming to bring a sophisticated and distinctive non-alcoholic alternative to bars, restaurants, and homes.
 
 
 

Ingredients

Fermented infusion (water, sugar, kombucha culture), ginger, verbena leaves.
 
 
 

Nutritional Values ​​(average values ​​per 100ml of product)

• Energy: 71 kJ / 16,7 kcal
• Fat: 0 gr
• Carbohydrates: 4 gr
• Protein: 0 gr
• Sale: 0 gr

Food container

Live, unpasteurized product: always store refrigerated and serve chilled. Open carefully, as natural fermentation continues in the bottle and releases carbon dioxide. A slight sediment on the bottom is natural and indicates the presence of live culture. After opening, reseal and consume within a few days.
 
 
 

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