Like most successful businesses, Kombucha Town was inspired to fill a void. For Founder/CEO Chris McCoy, the goal was to create a great-tasting product that is good for both people and the planet. The seed was planted when McCoy learned how to brew kombucha in college while studying environmental science and economics when McCoy realized kombucha was a much healthier option than coffee or energy drinks, and he became an avid consumer and promoter of kombucha and its benefits.
Once McCoy’s mother became ill with early-onset Alzheimer’s, he wanted the flexibility to care for her, so, he, his mom, and some friends began making kombucha in his home and at a small brewery/tap room and introducing it to consumers. Once he realized people loved the product, Kombucha Town was born in 2011.
So what exactly is kombucha? Kombucha is a fermented tea beverage that contains millions of microorganisms that form a symbiotic colony of bacteria and yeast (SCOBY). This SCOBY is added to sweetened tea, and the culture feeds on sugars during fermentation, producing alcohol and amino acids. The bacteria is believed to aid in digestion, while the amino acids detoxify the liver and other organs, and antioxidants support the immune system. (All Kombucha Town’s products go through an alcohol reduction process that keeps the cultures alive but makes their products nonalcoholic). This makes it an ideal beverage for consumers who are looking for a healthy alternative to sugary drinks with artificial flavors. “The main issue is that most kombucha is actually not good for you at all or tastes bad,” says McCoy. “Our products both taste great and contain a meaningful number of healthy probiotics, antioxidants, and nutrients.”
Giving Back to the Earth
Another area McCoy is passionate about is the environment. “I derive a great amount of motivation in building a business that helps restore the environment,” he says. One of the first initiatives McCoy embraced when the company began to gain traction was to package all products in cans for convenience and recyclability. They were the first company to offer kombucha in a can, and that is when the business really started taking off, says McCoy. Kombucha Town operates a near zero-waste facility that is run on all renewable energy. They also have a tree planted for every case of kombucha online. “We plant thousands of trees, soon to be millions,” says McCoy. If I have my way, someday we will have billions of trees planted to keep the lungs or our planet strong and healthy, just like our bodies when we eat and drink healthy.”
A Taste of Health
Perhaps the most notable difference between Kombucha Town’s products and others is the great taste, a common complaint of what is missing from other kombucha drinks. The company offerings include classic kombuchas, which are available in rich, deliciously juicy flavors with a well-balanced effervescence; the balanced energy line, which contains more caffeine than most kombucha, perfect for a boost without the sugar and chemicals that are in most energy drinks; live seltzers, the refreshing flavor of all-natural seltzer water with zero sugar and all the benefits of kombucha; and Boost Berry, the newest one of performance sports drinks packed with a full spectrum trace mineral and electrolyte complex to keep drinkers hydrated and energized.
What The Future Holds
Like so many companies post-COVID, Kombucha Town is now focused on keeping up with new growth after coming out of an extended period of struggle. But McCoy is optimistic that he can grow the business to $100 million in the next 5-10 years. Once the company succeeds, McCoy’s goal is to make sure all early investors are well taken care of, as he considers an IPO or merger with a larger organization that can help Kombucha Town become a market leader while staying true to its original mission, offering consumers a healthy, delicious drink option. “Kombucha is one of the best things you can consume to build holistic wellness in your body,” adds McCoy. “A huge part of my purpose in life is sharing this type of health and happiness with as many people as I possibly can.”