Ha‘iku couple creates liquid sunshine.From the time he was a little boy, Chris Burke had a special connection with his dad. Dad was a master brewer of homemade beer and wine; under his tutelage young Chris eagerly learned the art of rootbeer making.
That early father-son mentoring has proved to be an essential ingredient in the blossoming of Chris’ current passion, the brewing of an exotic health drink called kombucha (pronounced kom-BOO-chah).
“My parents always had an amazing vegetable and herb garden,” said Chris. “From around the age of 10, I found myself immersed in nature, looking for edible plants, for what’s useful and good to eat. It seemed inevitable that I’d become a producer of healthy food and drink, in my own style and suited to modern times.”
Chris gradually refined his innate sense of taste and smell so acutely that he now qualifies as a “super taster.” This penchant for appreciating subtle taste delights has served him well in creating—along with Jennifer Swatzke, his life-partner of three years—a line of kombucha flavors that’s a gustatory rainbow never before seen or imbibed on Maui—or anywhere else on planet Earth!
Their fledgling company, Maui Kombucha, now serves up a universe of flavors to health-conscious Mauians: Hawaiian Ginger, Blueberry Melody, Lilikoi Enlightenment, Jasmine Love, Açai Ascension, Lychee Levitation and Lemongrass Lime. One can even make a taste “journey to the East” by sipping a cup of Maui Kombucha’s exotic “Taste of India.”
For some, kombucha is admittedly an acquired taste. A sparkly fermented drink that contains less than half a percent of alcohol, its taste has been compared to apple or pear cider. Having tried nearly all of the Maui Kombucha blends myself, I can attest to the fact that it definitely has a pleasant zip to it! It’s like liquid sunshine.
Among kombucha’s abundant health benefits are its richness in probiotics (“good bacteria”), amino acids, enzymes and B-vitamins. It also contains acetic acid, which helps establish an optimal acid-base balance in the blood. Its other nutrients help detoxify the body, boost immunity and increase oxygenation in the cells. Kombucha aficionados even report increased energy, improved digestion, softer skin and better joint mobility.
Unlike many of the 20th century’s sugary, empty-calorie creations for mass consumption (Coca-Cola, Sprite, Dr. Pepper and the like), kombucha has an ancient heritage: it’s been time-tested. Originating in ancient China, it was a beverage of choice for peasants and royalty alike, beginning nearly 20 centuries ago.
It spread to Japan, among other places, where it became prized by samurai who carried the drink in their hip flasks during battle to restore their waning energy. Revered for centuries as a potent life-extender, kombucha has sometimes been called “The Tea of Immortality.”
For Chris and Jenn, the production and distribution of their novel kombucha blends have become the centerpiece of a broader initiative to become “part of the solution” (no pun intended!)—on Maui and beyond.
Sustainability is their goal. To that end, raw materials for their kombucha blends are drawn from local sources whenever possible. Their ginger is fresh-pressed local ginger; they grow lilikoi, lemon, and lime on their own land; their raw honey is produced by local bees at Tropical Apiaries of Maui. Recently they’ve found a local source for the lemongrass in their lemongrass and lime blend. All their herbs are organically grown, and “hydrosols” (floral and plant matter that is alchemically distilled at a private laboratory in Ha‘iku) are now being added to some of their blends.
After a lot of hard work tilling and enriching the soil, Chris and Jenn have coaxed a thriving vegetable, flower, and herb garden onto their kuleana. It now provides enough for themselves and a little extra to trade and sell at local markets. In addition, a byproduct of their kombucha production, one which would otherwise be wasted, is now being made available to friends as a new generation of natural organic fertilizer.
Clearly, their vision goes well beyond the commercial marketing of a health drink.
“I’m interested in helping people get onto a path of healing in their lives so that they’ll feel good and have the energy to contribute to the well-being of all,” said Chris. “I think that Maui’s future depends upon our pulling together in unity and offering the skills and talents that we have into the collective.”
Want to try this intriguing brew that promises to put some extra lightness into your step? Join Chris, Jenn and their friends for a special kombucha tasting and grand opening of their new production facility on Saturday, Nov. 15, between 10 a.m. and 5 p.m., across from Ha‘iku Town Center, just behind Maui Cyclery. Admission is free. All the kombucha you can drink!
For more information, call 573-5260, email mauikombucha@gmail.com, or visit www.mauikombucha.com.