Wild Tonic Jun Kombucha

Founded in 2015 by encaustic artist Holly Lyman, the Cottonwood, Arizona-based company brews the first ever nationally distributed Jun. Often dubbed the “cousin of kombucha,” Jun is made by fermenting tea and honey (rather than cane sugar) with a symbiotic colony of bacteria and yeast (SCOBY). The honey feeds the SCOBY, allowing probiotics, probiotics and amino acids to naturally develop. Unlike regular Kombucha, Jun is light and smooth and lacks the vinegar bite.