The Dirty Bucha

The Dirty Bucha is Australia’s first premium kombucha and spirit drink, launching three new flavours including Botanical Gin with Lemon Myrtle kombucha and Premium Vodka with Tropical kombucha. These low-sugar, crafted cocktails are the brainchild of the team behind the Bucha of Byron (established in 2016).

The Dirty Bucha marks the next phase of the brand story, evolving into the mixed drink space and from an industry perspective, it leads an exciting new category being one of the only brands globally that mixes an established, credible kombucha brand with quality spirits. Both the Dirty Bucha and Bucha of Byron are made in collaboration with an independent craft brewery, Stone & Wood where they are produced at its old facility in Byron Bay, now the Bucha Shed.

It’s a full-circle moment for co-brand founders, Paul Tansley, Cam Macfarlane and James Mackinnon, who have all worked in the alcohol industry for most of their careers, returning to their roots and playing on the Bucha of Byron’s original philosophy of combining health with pleasure.

The three Dirty Bucha flavours are a spin-off of the most popular creations mixing existing Bucha of Byron flavours with premium spirits, this time, just all bottled up or from the keg.

You can find The Dirty Bucha on-premise at trendsetting venues such as The Beach Hotel and Three Blue Ducks (The Farm) in Byron Bay, Three Blue Ducks and The Oakes Hotel in Sydney and Ponyfish Island in Melbourne.

Most importantly, it tastes delicious! It’s brewed like a beer and tastes like cider and cocktails.