Cactus Kombucha focuses on ingredients from Quebec's rich boreal region. These eco-friendly harvests, which respect fragile resources, bring together species from our region:
sea buckthorn, sweet fern, spikenard, wintergreen, chaga, fir, spruce, sweet clover, hops, haskap berries and blueberries.
Cactus kombucha recipes are very low in sugar and calories (17 to 19), since they use a high-quality stevia extract to create the sweet taste (and without the sometimes less pleasant aftertaste of this plant).
Their story:
Quelques fois par année Luc Carey, le fondateur de Cactus kombucha, s’évade en forêt pour cueillir les meilleures saveurs et nutriments de la nature boréale.
He named his company Cactus to refer to the water reserves these plants accumulate in the desert, and the satisfaction of quenching a great thirst with a natural drink.
« Les petits monstres sont nos amis, ils représentent les micro-organismes qui permettent la fermentation du thé kombucha (symbiose de levures et bactéries). »
Luc Carey, owner
You want to know more?
Luc Carey, owner
5000 Iberville, suite 246, Montréal, Qc., H2H 2S6
438.496.9045
info@cactuskombucha.ca
Visit their website: cactuskombucha.ca