The kombucha inside the wine bottle surprised me. Its name is Hiru, and I was skeptical at the Champagne-like price of $57. Two glasses later, I was all in on this effervescent, low-alcohol scoby snack.
Hiru is one of five bottle-aged kombuchas made by Ama Brewery in northern Spain’s Basque country. Ama is headed by chefs Dani Lasa and Ramon Perisé, who cut their teeth at Mugaritz, the Michelin-starred restaurant in San Sebastian, Spain.
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