I’ve been making my own kombucha off and on for about 10 years. My first round took a lot of commitment because the recipe I was following basically had me making vinegar. And I thought that was normal! So imagine my delight when, after several years of idleness, I gave it a go with a different recipe and made a drink that was delicious, healthful, and cost barely anything.
It didn’t take long before I realized that I want everyone to be able to make their own kombucha. Thus, I launched Embouchure Kombucha.
My other day jobs are entirely unrelated to kombucha: I work with the local incarcerated population, and I work as a teacher/spiritual guide (pastor).
Ultimately, I just want people to thrive in life. That means being healthy of body-mind, being engaged in communities, and doing things to improve one’s own life and the lives of others. It also means living within one’s means, for the sake of generosity.
What’s up with the name?
“Embouchure” comes from the French word for mouth (“bouche”). It refers to the puckering that happens with drinking kombucha, being both sweet and sour. The name is also a throwback to when I used to play brass instruments — training the embouchure takes time and dedication (but doesn’t require a lot of precision).
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