Kombucha Fernando Bitter&Cola

Unpasteurized, with rosemary and mugwort – A little bitter, with notes of cola, freshly stirred

The fermented aperitif that challenges bitters: lively bubbles, aromatic herbs and a bold character.

Bucolica's Fernando Bitter&Cola Kombucha

Fernando Bitter & Cola Kombucha is a lightly sparkling beverage made from the fermentation of a sugary infusion using a SCOBY (symbiotic culture of bacteria and yeast), the symbiotic culture of yeast and bacteria that gives life to kombucha. The name says it all: rosemary, southernwood wormwood, and absinthium create a slightly bitter profile, with notes reminiscent of cola, slightly fizzy and surprisingly mature. Unpasteurized and refrigerated, it keeps its cultures alive. With just 16 kcal per 100 ml, it's the smart, non-alcoholic alternative to aperitif bitters: complex, herbaceous, and thirst-quenching.
 
 
 

The roots of this Kombucha are deep in tradition

While kombucha boasts ancient origins in East Asia, the herbs used in this recipe tell a distinctly European story: Artemisia absinthium is the wormwood plant, the star of the vermouths and bitters that have defined the Italian aperitif since the 19th century, while Southernwood was cultivated in the gardens of medieval monasteries as a digestive and tonic herb. Finally, rosemary is the quintessential Mediterranean flavoring. "Fernando" is a nod to the great bar bitters of the past: here, however, the bitterness comes not from alcohol, but from the combination of medicinal herbs and live fermentation.
 
 
 

Choosing Fernando Kombucha means taking care of yourself

Unpasteurized fermented beverages like kombucha contain live cultures that help enrich the gut microbiota, supporting a balanced bacterial flora. With just 16 kcal and 3,8 g of sugar per 100 ml, it's much lighter than conventional soft drinks and aperitifs, and completely fat-free. Artemisia and rosemary are herbs that herbal tradition has associated with digestive and tonic properties for centuries, making this kombucha an ideal after-meal or pre-dinner companion. Choosing a non-alcoholic fermented aperitif means indulging in the ritual of aperitif time without sacrificing lightness and well-being.
 
 
 

How to Best Use: Fernando Bitter&Cola Kombucha

• THE PERFECT NON-ALCOHOLIC APERITIF – Serve it very cold in a low glass with ice and an orange peel, next to Organic Artichoke Cream and Culetti Seed Crackers: the ritual of bitter, reinterpreted in a lively and fermented way.
• WITH THE COLD CUTS BOARD – The bitter and herbaceous notes degrease the palate and marry beautifully with the Corallina Salami from Tuscia and with the Organic semi-aged caciotta: a rustic appetizer with the right bubbles.
• THE BITTER AFTER DINNER – Instead of the classic digestive bitter, serve it at the end of the meal accompanied by a square of 71% Organic Dark Chocolate: the encounter between herbaceous bitterness and intense cocoa is a small revelation.

The Producer: Bucolica

Bucolica specializes in live, unpasteurized fermented foods: from vegetables to miso, from kombucha to raw honey, each product is born from slow, natural transformations that preserve the vitality of the foods and the richness of the crops.
 
 
 

Ingredients

Water, rosemary, artemisia abrotano, artemisia absinthium, sugar.
 
 
 

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

• Energy: 16 kcal
• Fat: 0 g
• Sugars: 3,8 g
• Protein: 0 g

Unpasteurized: Store in the refrigerator.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp