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We put Plenty Hard Kombucha up against our very scientific method (drinking it).
Though hard kombucha is very much a thing in the United States, it has yet to really take off in our country. That’s set to change pretty quickly, as our anarchic liquor laws start to give way. And you have to think that alcoholic kombucha will be a big seller, at least in Vancouver where people are obsessed with the fermented teas.
B.C. doesn’t yet have the proper classification for these drinks (they get thrown under the “wine” umbrella), but makers in the province are starting to debut their best shots at cracking the burgeoning industry.
Last month, we profiled one of those such drinks and its play for the drink of the summer mantle. To be fair, we turn our tastebuds to another Vancouver-based company, Plenty Hard Kombucha.
Valli Manickam and Jamie Kirwin launched Plenty in May of this year and can be found in some 100 liquor stores across the province. They also have sold Plenty out of Container Brewing’s taps, becoming the first hard kombucha brand to be served on tap.
So, let’s break it down.
Facts: Plenty is 99 calories and comes in at a naturally fermented 5 percent ABV.
Flavours: Currently, Plenty is hawking both the Grapefruit + Hibiscus and Mango + Pineapple + Coconut versions. We tried both.
First taste: Fruity, refreshing. Both flavours came as advertised and tasted like the fruits on the can.
Mouthfeel: The fruitiness turns to a sort of sparkling sensation that, if you like bubbly, alcohol-forward drinks like Nude and Nutrl, will hit right.
Drinkability: Really good—Plenty is easy to drink, but still interesting enough to have multiple times over the course of a night.
Overall: This is a solid hard kombucha and a serious drink of the summer contender. For me, it doesn’t quite make the best in show title, but hey, that’s why they call it an opinion. Try it for yourself and let us know what you think.