Rudy’s Kombucha was born in Latvia from a simple frustration: kombucha didn’t taste very good.

Founded by Egor, a brewing engineer, and Daria, a certified beer sommelier, Rudy’s set out to rethink what kombucha could be. Both loved fermentation—but neither enjoyed the sharp, vinegary flavour that defined most kombucha on the market. So they did what brewers do best: they rebuilt it from the ground up.

By using real fruit and natural fruit sugars to drive fermentation, Rudy’s delivers a smoother, fruit-forward kombucha that’s balanced, refreshing, and genuinely enjoyable to drink—without needing to disguise itself as a health product.

Named after their dachshund Rudy, the brand embodies curiosity, craft, and a slightly rebellious spirit. It’s kombucha for people who care about taste first—and everything else second.