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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! 

Cathy zealously began her brewing journey, but quickly discovered her dad was not “loving” traditional, unflavoured Kombucha.  Common sense dictated that if he didn’t like the taste, he wouldn’t drink it, despite its purported benefits.  After experimenting with different teas, fruits, herbs and botanicals, a blend of berries became her dad’s favourite.  Eventually, Cathy would call this blend, Vinnie’s Choice, in his honour.

Cathy's father survived several more YEARS of quality living, where many more prayers were offered and a lot of Kombucha consumed.  

Following Vincent's passing, Cathy retired after 32 years as a high school teacher and with her husband, Brian, pursued Cathy's Kombucha full-time; a micro-brewery dedicated to the traditional methods of small-batch brewing and fermenting of raw, unpasteurized Kombucha that not only tastes great, but does good things for you.

As the next generation of Cathy's Kombucha, our family values continue to be at the core of our family business, where product quality and customer service remain our top priority.  We believe if our Kombucha wouldn’t be good enough for “Vinnie”, it wouldn’t be good enough for you.

If you know, you know!

Cathy's Kombucha bottles on a table


It's what's on the inside that counts

Today, we remain family owned and operated. As the second generation of Cathy's Kombucha, we have not veered from the traditional brewing methods passed down to us by the monastery. We blend our own custom tea, and add dried fruits and spices for flavouring. No juice, or artificial flavours added.​

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