The Bucha of Byron has launched Dirty Bucha, Australia’s first premium kombucha and spirit drink.
There are three flavours in the range, including Botanical Gin with Lemon Myrtle kombucha, Premium Vodka with Tropical kombucha and Spiced Rum with Ginger kombucha.
Both the Dirty Bucha and Bucha of Byron are made in collaboration with independent craft brewery Stone & Wood and are produced at its old facility in Byron Bay, now the Bucha Shed.
Dirty Bucha is a full circle moment for co-brand founders Paul Tansley, Cam Macfarlane and James Mackinnon, who have all worked in the alcohol industry for most of their careers.
“The Bucha of Byron has always been less about health and wellness, and more about a little win to incorporate in your day,” said Macfarlane.
“The Dirty Bucha is a natural progression from that, and it opens up this new class of drinking experience. It’s brewed like beer but without the carbs, taste most like a cider minus all the sugar and has the benefits of an RTD without being sickly sweet.”
Mixing kombucha with spirits has always been an interest for the brand, which has collaborated with talent such as renowned bartender Kevin Peters from Sand Hill Road Group to create Bucha of Byron cocktails for its key venues.
The brand has also worked with local suppliers including Brookies Gin from Cape Byron Distillery to mix craft creations since the Bucha of Byron’s inception; and they are now the key suppliers for the Dirty Bucha flavours, again paying homage to the provenance of the brand.
“We’ve consciously combined quality products from already established brands and having the Bucha of Byron as our original product has allowed us to be ahead of the alcohol and kombucha trend,” added Tansley. “It also helps that it tastes really good, which is testament to our suppliers, partners and brewing process.”
You can find The Dirty Bucha on premise at venues such as The Beach Hotel and Three Blue Ducks (The Farm) in Byron Bay, Three Blue Ducks and The Oakes Hotel in Sydney and Ponyfish Island in Melbourne.
