“We use fermentation to help you taste tea in a different way, to refract it into something that can live in the same category as wine or higher-end spirits, where you’re tasting this storytelling that tea can do—of places, of regions, of people around the world.” – Graham Pirtle

Fermentation can do many things. It can preserve our produce, rise our bread, give us a buzz, and multiply subtle flavors. That last function is the one that most fascinates Graham Pirtle and Young Stowe, the co-founders of Unified Ferments.

From their 4-person facility in Brooklyn, they seek to draw out the hard-to-get-to flavors existing in thoughtfully sourced, single-origin teas through a kombucha-style fermentation process. Unlike commercial kombuchas that use fermentation to augment added fruit flavors, Graham and Young use fermentation as a means of translating or recontextualizing the core ingredient itself, without the interference of alcohol: tea.

In this episode, they interrogate the overlooked terms of “kombucha” and “tea,” discuss the key decisions that differentiate their ferments from any other product in the US today, and survey the future of the blooming category of NA craft beverages.

Ferments tasted in this episode:

• Wen Shan Bao Zhong
• Soba
• Rhododendron
• Lapsang Souchong

Automatically generated transcripts often make mistakes. Find a corrected version here.

Skurnik Wines & Spirits

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