At Goodmore Kombucha, we brew kombucha the traditional way—slow fermented and built from real, ethically sourced ingredients.

Each batch starts with 100% organic teas and raw cane sugar, and then it's layered with botanicals and fruit to express the character of nature’s ingredients through fermentation.

We’re transparent in how we make our kombucha—no artificial sweeteners, no synthetic additives, and no so-called “natural flavours". Just honest ingredients given time to develop naturally.

The result is kombucha that’s bright, expressive, and made with things that grow. Sparkling goodness for the flavour curious...

Before kombucha, we spent 15 years making premium wine around the world, learning how fermentation can transform simple ingredients into something expressive and alive.

That curiosity—rooted in nature, refined through international winemaking—led us back to Nova Scotia, where we brought that mindset to making kombucha.

Today, we bring that same approach to every batch: respect for ingredients, care in the process, and a belief that good things take time.

We believe small choices shape the bigger picture. That’s why we've switched to using infinitely recyclable cans, we encourage growler fills, and we use only returnable kegs—practical systems that reduce waste over time.

We’re proud members of 1% for the Planet, supporting environmental work that reflects our values. Sustainability runs through how we operate, from thoughtfully sourcing our ingredients and packaging, to minimising water use, to working with local partners whenever we can. We are passionate about supporting local community groups, environmental non-profits, wellness collectives and grass roots gatherings of all sorts.

Quality comes first in everything we do—before shortcuts, and before profit. We care deeply about community, both in how we work together as a team and how we show up for the people who drink what we make.