From bush beehives in Sydney to organic Queensland bananas, bartender and mixologist Giacomo Franceshci has created Beesbucha, a honey-based naturally fermented beverage with immunity and gut health benefits similar to kombucha. This article first appeared in the July 2021 issue of Food and Drink Business.
Franceshci says the drink is a health-tonic of organic acids and antioxidants that helps improve digestion, increases immunity andstrengthens biodiversity in your body.
Franceshci works with beekeeper Henry Freibur, who has hives in Sydney’s Ku-Ring-Gai National Park and the Huntleys peninsula. His bees collect nectar from native and exotic flora, which means no two batches of Beesbucha are the same.
Depending on where the bees have been gallivanting determines what the flavour profile of each 900-bottle batch will be, Franceshci says.
Each bottle also comes with Henry’s honey hive and nectar report on the latest harvest.
Beesbucha is a non-alcoholic, naturally fermented honey-based drink. The main difference to traditional kombucha is that its base is mead, the drink made from fermented honey.
The mead is combined with organic bananas from Baston Farm in Queensland and left to ferment for 10-14 days.
The result is an effervescent, fragrant drink with no artificial flavours, preservatives or sweeteners.