Kombucha for Connoisseurs: The Best Bottles to Pair With Food

IT WAS ONLY a matter of time before kombucha—the tart and effervescent, fermented tea-based beverage—got fancy. “It’s like third-wave coffee: People care about where the beans come from, how they’re roasted and how they’re brewed,” said Young Stowe, co-founder of the fermented-beverage