If ever there was a beverage made for the cold chain, it would be kombucha. The fermented, nutrient-dense drink—which can be created in alcohol and non-alcohol versions—is a living product in need of stable temperatures throughout its journey to store shelves. One of the leading brands in the fast-growing kombucha category is Vermont-based Aqua ViTea. Editor-in-Chief Michael Costa caught up with Aqua ViTea CEO & Founder Jeff Weaber to discuss kombucha’s rise in popularity due to consumer demand for health and wellness options, and how Aqua ViTea successfully pivoted from a profitable keg-based distribution model to bottles and cans during the pandemic.

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