We started brewing Jun-Kombucha in our kitchen after years of working in the craft beverage industry. At the time we were drinking Kombucha on a daily basis, and becoming intrigued by the health benefits. As our interest grew we realized that the Cane Sugar in traditional Kombucha went against the product's proposed benefit to gut health, and was potentially detrimental to our gut health. So when we saw a honey-based probiotic tonic with the name "Jun-kombucha" on the shelf of a specialty food store, we jumped at the chance to try it. The first thing we noticed about Jun was that it tasted so much better than Kombucha, with no pungent sour taste. We also loved the added benefits of Raw Honey, which is known to be Prebiotic and improves allergy response. In fact Raw Honey is extremely hard to put into any ready-to-eat food or beverage, only the Jun culture and our fermentation process allow for the incredible health benefits of Raw Honey to be preserved and safe to consume in a raw-unpasteurized beverage. All of these advantages quickly added up, and we became loyal Jun drinkers. A year later, we were experimenting with brewing Jun in our own kitchen and sharing it with friends at potlucks. My co-founder Molly was also a long-time entrepreneur, kombucha brewer turned Jun enthusiast, and had a passion for honey bees. With her background in fermentation and herbalism, we connected immediately on the idea of starting a Jun brand unlike any other. We started increasing our batch size at home, built a kegerator from spare parts, and refined some of the flavors you see in grocery stores today. 

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Being athletes, climbers, foragers, and yogis had sent us in search of immune-boosting herbs, as well as those that support the nervous system. After building our brewery we began infusing adaptogenic herbs and mushrooms like Reishi, Lion's Mane, Chaga, Nettle, and Ashwagandha into our Jun. This brought an added medicinal component and one that fit in with our active lifestyle. We are committed to sharing and educating our customers about the benefits of adaptogens, and how they can reduce stress and fatigue. 

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Six years later, we are wholeheartedly committed to providing the highest quality, best-tasting Jun to our customers. We source our organic ingredients from ethical suppliers (locally when available), and operate out of our low-waste brewery, all the while considering the environmental and social impact of each business decision we make. Our team is creating some of the most innovative products related to gut health on the market, launching Huney Nectar this year, a line of probiotic herbal honey. We continue to make annual donations to the Save the Bee initiative in Eugene, Oregon, which greatly impacts research on colony collapse disorder. Our vision is still clear: to make authentic Jun and honey-based probiotic products that radically improve the health of all who enjoy them. We would love for you to join us in creating a healthier world.

With honey in our hearts,

 

Molly Hemler & Beau Carrillo

Co-Founders 

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