Tuak and kombucha come from different traditions, but they share one important idea: fermentation can transform simple ingredients into something layered, social and full of character.
Why put them together?
Tuak brings cultural character and body; kombucha can bring brightness and acidity. Together, they create a serve that feels familiar enough to approach and different enough to remember.
Two fermentation traditions
The collaboration is not about claiming the two drinks are the same. It is about letting two fermentation cultures meet respectfully in one modern format.
What does the pairing change?
Kombucha can make a Tuak-based serve feel lighter and more refreshing, while the Tuak keeps the drink connected to Sarawak.
Two fermentation traditions. One curious glass.
Why it works at events
For guests who have never tried Tuak, a collaborative serve can be an easy introduction. It creates a conversation before the first sip is even finished.
Quick questions
Is Tuak + kombucha still alcoholic?
If the serve contains alcoholic Tuak, the final drink still contains alcohol even when kombucha is added.
Is this a traditional Sarawak recipe?
No. It is a modern collaboration inspired by two fermentation traditions.
Why use kombucha instead of soda?
Kombucha can contribute its own acidity, aroma and fermented character rather than acting only as carbonation.
KEEP EXPLORING
Curious enough to taste it?
Explore the Drunken Paddy collection — rooted in Sarawak, made to be shared.