HOLOS brews this on a farm in West Sussex using a traditional SCOBY fermentation, with an organic tea blend of green, Earl Grey, yerba mate, and rooibos as the base. Basil leaf and mint go in post-fermentation, which is the right call: it keeps the aromatics fresh rather than cooking them off. Bottles are unpasteurised and kept chilled throughout. In the glass it pours pale amber-gold with fine, gentle carbonation. The aroma leads with cool mint and a green, slightly peppery basil. On the palate it is bright and herbal, the natural tartness of fermentation cutting cleanly through the leaf character. Light tea astringency rounds out the middle. The finish is dry and short. The flavour combination is less common in the kombucha category than ginger or berry. If you find most kombucha too sweet or too sharp, the dry herbal character here is worth a try.