Presto Kombucha founder Nick Murdick enjoyed his first kombucha while attending an International Horn Society Horn Symposium in Denver, Colorado in 2008, and he immediately began brewing his own. Drinking kombucha for the first time was a life changing experience. Nick realized that he had discovered a wonderful alternative for soda. He was fascinated with the process of brewing kombucha, and he began researching recipes and methods of production. As part of Nick's Doctoral studies at Ball State University, he prepared an exhaustive business plan and researched the beverage industry extensively. Nick travelled around the United States and several cities in Europe, testing multiple makes and brands of commercially produced kombucha. Bottle sales for Presto Kombucha Raw Cold Brew Original began in April 2015, and Presto Kombucha was juried into Indiana Artisan the following month. We are honored to be awarded Best Kombucha 2017 by Indianapolis Monthly. The brand name Presto Kombucha literally translates to “Quick” Kombucha.
At Presto Kombucha, we cold steep all our ingredients and use commercial cold press juicers to press the raw juices. We house roast and cold steep a Fair Trade Organic Ethiopian Coffee for our Espresso Kombucha and Nitro Cold Brew Espresso profiles. Presto Kombucha currently offers several kombucha profiles including a Raw Cold Brew Original, Ginger, Rose, Guayusa, Pineapple Orange, Pineapple Jalapeño (with Yerba Mate), Cranberry Raspberry, Lavender Hops, Apple Jasmine, Cherry Vanilla, Blueberry Oolong, Espresso, Watermelon Agua Fresca, and more. Nick personally designs the bottles, and all of the Presto Kombucha bottles are screen-printed in house.
Presto Kombucha is currently produced in Carmel, Indiana. The response to Presto Kombucha has been incredible, and producing Presto Kombucha commercially is a dream come true. Nick's goal is to introduce as many people as possible to kombucha. Presto Kombucha strives to offer a consistently balanced, refreshing, smooth and tasty kombucha experience.