Established in 2011, Cathy's Kombucha began as a passion project when Cathy's father, Vincent, had been living with bladder cancer and was given only a few months to live.
Following her faith, Cathy visited a monastery in Quebec to ask for prayers for her father, and was offered a drink by the nuns. The cold, fizzy, slightly tart drink was unlike anything Cathy had tasted before. The Sister explained it was a fermented tea that was “good for everything”. She further shared the many benefits that had been anecdotally associated with drinking Kombucha, due to the good bacteria, vitamins and organic acids it provides.
Cathy was gifted the Monastery’s ancient recipe, traditional brewing method, and SCOBY (Symbiotic Culture Of Bacteria and Yeast). Where every batch of our Kombucha continues to be fermented with a daughter from the original Mother SCOBY!