How would you react if you walked into a liquor store and there were only a handful of different options to choose from, instead of hundreds? And what if you knew none of it was regulated? Would you still want to make a purchase? Maybe not.
Fortunately, that scenario is only hypothetical thanks to something called the three-tier system. The three-tier system governs the sale and distribution of alcoholic beverages in a way that benefits customers, retailers and the local economy all at once. Continue reading…
Kombucha has taken the health industry by storm, swiftly becoming the preferred drink of yoga-enthusiasts and businessmen alike. The lightly fizzy drink is the perfect substitute for sugary sodas. While the drink is becoming more common, there are still a few surprising facts lurking behind those colorful labels.
Kombucha Is a Living Drink
Kombucha is a fermented mushroom and tea-based drink, full of living cultures. The industry refers to the culture as SCOBY or the Symbiotic Culture of Bacteria and Yeast. The drink ferments for about one month before being packaged and shipped to stores. After the kombucha finishes fermenting, the mushroom can either be eaten or recycled into another batch of kombucha.
Kombucha Is Related to Beer
Both beer and kombucha are fermented drinks and are thus both available from many alcohol distributors. Both contain alcohol as a byproduct of the fermentation process. Though beer has a wide range of alcohol contents, depending on the brewery and the style of beer, the average is about 4.5 percent alcohol by volume. Most commercially available kombuchas ferment to an ABV of .05 percent. Because of this, the drink can be sold without the restrictions placed on other alcoholic drinks.
Kombucha Makes a Great Mixer
Don’t discount kombucha just because it’s a health drink! The tangy and effervescent beverage is the perfect cocktail mixer. Add it to a margarita for a unique, tart bite. Really, the drink can be used anywhere a sour mixer would come in handy. The possibilities are only limited by a bartender’s imagination. Best of all, an alcohol distributor can get enough kombucha for most bars and restaurants to offer a wide selection.
Kombucha Is Addictive
Many people find the idea of drinking a fermented mushroom tea off-putting, but once they start, it’s not long until they want to buy more. While it’s not as addictive as coffee or tea, many people who drink kombucha find they start to crave it. With a low calorie count and that delightful carbonation, go ahead and indulge!
Offering kombucha is a fantastic way to expand a bar’s menu and increase the number of cocktails a bartender can make. Working with an experienced alcohol distributor makes keeping enough kombucha on hand easy.