As part of celebrating 10 years of La Banchina, we’re launching a seasonal kombucha. For this release, Nina chose red currant because it grows around La Banchina and feels true to the place. It brings a vivid, clean acidity, soft tannins, layers of red berries, and a long finish.

This collaboration is also shaped by a shared way of thinking about food. Nina and Christer, founders of Folk and La Banchina, are both deeply engaged in sourcing ingredients and working towards more responsible food systems, and that perspective continues to shape how they approach their work across both places.

This release is rooted in that. Limited, by the season.

All ingredients are certified organic, unfiltered, and living. Naturally occurring sediments will settle at the bottom. To enjoy the full flavour without bubbling over, gently swirl the bottle to mix before pouring. Always store bottles upright to prevent leakage.