Honest ingredients. Thoughtful craft.
Small-batch honey-fermented kombucha made with black tea and real fruit—naturally fizzy, refreshingly tangy, and best enjoyed cold.
Fermented with honey only.
No sugar. Sweetened with fruit.
Why Maggie’s Kombucha
Fermented using honey (no sugar)
Most kombucha is made with sugar. We ferment using honey only to keep the ingredient list clean and intentional. It creates a smoother, more balanced finish—so the drink feels light, crisp, and truly refreshing.
Made with real fruit
We don’t rely on “fruit flavor.” We use real fruit to bring natural sweetness and bright taste you can recognize. It’s the simplest way to keep our kombucha honest—because what you taste should match what’s on the label.
Naturally carbonated from fermentation
Our bubbles aren’t forced in with gas—they’re created naturally during fermentation. That’s why the fizz feels softer and more alive, and why each batch can have its own character. It’s a real fermented drink, crafted the way kombucha is meant to be.
What it is
Small-batch kombucha is a raw, lightly fizzy fermented drink brewed with black tea and honey, then fermented with a living culture (SCOBY). Fermentation creates its crisp tang through naturally occurring organic acids and gives it natural carbonation.
Raw & Living
Because it’s alive, flavor and carbonation can vary from bottle to bottle. You may see natural strands or bits of SCOBY—this is normal and shows the fermentation is still active.
How to Enjoy
Keep refrigerated to slow fermentation and help reduce pressure buildup.
A Healthier Alternative to Soda
Kombucha is often chosen as a refreshing alternative to soda because it’s naturally carbonated from fermentation and made with simple ingredients. Our raw brew contains live cultures and organic acids created during fermentation—part of what gives kombucha its signature tangy finish.
About Us
We brew Maggie’s Kombucha in small batches here in Campo 67, 1/2, Chihuahua, using honest ingredients and a careful process. Our goal is simple: a clean, refreshing, naturally fizzy drink you can feel good about choosing.
Top questions answered
A living culture that ferments the kombucha and helps create natural carbonation and organic acids.
Because the drink is raw and living, fermentation continues slowly and can change taste and carbonation naturally.
Natural bits of SCOBY/yeast from fermentation—normal for raw kombucha.
Find us at the Spring Market on March 14, 2026 10am - 8pm
Located at KM 18 Corredor Comercial Calle Campo 16
We'll be selling
Kombucha on Tap
Triple Berry Kombucha
Pineapple & Ginger Kombucha