Remedy brews this over 30 days using a traditional SCOBY culture. The long fermentation converts all the starting sugar into organic acids, so what's left is tart and alive rather than sweet. Cherry is the main flavour, ripe and direct. Hibiscus tea adds a floral note and deepens the colour to a deep ruby-pink, while Kakadu plum brings a distinct tartness that stops it tipping into fruit-drink territory. The carbonation is lively, and the kombucha character shows clearly on the finish as a faint, vinegary tang. Erythritol and stevia are used to round out the flavour without adding sugar. It's a reasonable entry point into the range if you want something fruity without the sweetness of a juice.