The kombucha company inspired by founder Nate Uri's four months on the wagon (he was bored and needed a bevie to quell the cravings) has landed a 5,300-square foot Seward warehouse space, where they'll be able to increase their production five-fold.
They've been hand-making the artisanal product, 14 or 15 hundred gallons of the stuff a week, in fact.
"We don't have hoses, or pumps, or anything. We're talking hand transferring with Pyrex containers. It's ludicrous what we've been doing."
Uri has a background in beer brewing and winemaking, and when he brought a SCOBY (symbiotic culture of bacteria and yeast) home from "hipster paradise" Portland to start tinkering, he put it together with Verdant Tea (Prohibition co-owner is Verdant Tea owner David Duckler) and "the results were fucking astounding," he says, with a note of conviction in his voice that makes you want to get hold of some immediately.
"I think of it as tea champagne -- it's living, breathing, aged, probiotic, fermented, sweet, tart, effervescent."
The new production facility will allow the company to spread more of the good word -- that you don't drink kombucha just because it's good for you, but because "it's fucking delicious." And, in fact, it's an ideal mixer for your favorite spirit. He says he's made some "unfreaking believable" cocktails with it, even tapping Erik Eastman of Easy & Oskey to help create some unique libations. (He's no longer on the wagon). But, he says, the kombucha itself is a "beautiful high," which he discovered while drinking a little too much of it during production.
Currently, Prohibition is available on tap at Verdant Tea and Uptown's Caffetto, as well as Seward and Lakewinds Co-ops and only a handful of other retail outlets.
Once Prohibition is in full swing, Uri hopes to be on the shelves of all local co-ops and some local grocery stores no later than spring.
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