By Lorrie Baumann

Better Booch premium, small batch kombucha is based in downtown Los Angeles where company co-Founders Ashleigh and Trey Lockerbie brew their kombucha and can it in-house. “We’re on a mission – we flavor using only loose-leaf tea, herbs, botanicals and adaptogens,” said Ashleigh, Better Booch’s Chief Marketing Officer. “It’s 100 percent tea-forward kombucha. We don’t use juices, powders, sugar – anything like that – to flavor.”

Better Booch currently offers nine beverage flavors. The best seller is Morning Glory, which is black tea with marigold and peach. Ginger Boost is one of Ashleigh’s favorites. It’s made with rooibos tea and lemongrass with a ginger tea. Gold Pear is made with turmeric, tulsi, some basil, and a dash of black pepper to activate the turmeric.

“We’re about to launch two new flavors: Hola Horchata, which is a take on the Mexican classic treat with cinnamon, jasmine and rice in an oolong tea base and Hibiscus Healer, with hibiscus flower, white tea, cranberry and blueberry,” she said. “We’re really excited about the new additions to our line. We feel that they fill gaps in our current lineup in a really nice way. After all, who else is making a horchata kombucha? Just us!”

Each flavor is individually brewed in its own tank and the flavor descriptions refer to flavor notes as well as actual ingredients, so a kombucha that’s said to taste like blueberry or cranberry has those flavor notes, but there’s no actual fruit added! This keeps sugar levels low in the beverages. Each 8-ounce serving – half the contents of the 16-ounce can or bottle – contains only about 5g of sugar. It’s one of the lowest sugar contents on the market,” Ashleigh said. “We list flavor notes on the front of the bottle, but everything is done with teas, herbs and adaptogens.”

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Ashleigh and Trey discovered kombucha while they were touring the country as musicians. Touring isn’t the healthiest lifestyle – a lot of late nights and fast food. There aren’t a lot of healthy options around the country if you’re traveling a lot,” Ashleigh said. “We were looking to set up a more holistic, healthier life, so we researched ways to live sustainably and healthy in the long term. That’s how we found kombucha.”

After retiring from their touring in 2012, the pair founded Better Booch to start commercial production of the beverage they’d been brewing at home. “We started brewing in our kitchen, playing with different ways of flavoring it, and we were really surprised at how delicious it could be because what was on shelves then wasn’t very innovative,” Ashleigh said. “We started bottling it and selling it at farmers markets.” On their first time out, they met a buyer from a local Southern California grocery chain who picked it up immediately for his 12 stores. “It kept growing from there!” she said. “It’s continued to be our passion and we really bootstrapped it for the first five years.”

Since then, the Lockerbies conducted a funding round to expand their canning line. With the new canning line, the company is transitioning its packaging away from the glass bottles into aluminum cans and will be introducing a four-pack of 12-ounce cans in the third quarter of this year. Consumers are welcoming the change, and can sales are growing rapidly, according to Ashleigh. A 16-ounce can retails for $2.99.

Better Booch also just hired Jordan Schulman, an industry veteran, as its new Vice President of Sales, and the company is ready to extend distribution of its brand outside California. “We have a really great growth strategy with Jordan on board, and we’re really looking forward to what’s next,” Ashleigh said.
For more information, visit www.betterbooch.com, www.instagram.com/betterbooch or email info@getbetterbooch.com.