OLY, Kombucha made in Pont-Saint-Esprit

FR - A naturally fizzy non-alcoholic fermented beverage, kombucha is also a fantastic health ally, thanks to its minerals, micronutrients and probiotics.

A traditional drink par excellence, OLY made in PSE's flavour and sparkle are reminiscent of the ingredients it is made from, such as black tea, the base of the preparation.

 

 

OLY made in PSE is a thirst-quenching pleasure drink

with a light sparkle thanks to its fine natural bubbles.

 

Logo oly

 

Produced since 2022 in Céline Rosello's small brewery in Pont-Saint-Esprit, OLY made in PSE shares ‘ecological values and ethics’ with fans.

The secret behind Céline's kombucha? Spring water, natural yeasts and a partnership with several local companies for raw materials such as pomegranates.

Céline's kombucha is also a choice of recipes that adapt to taste and the season, like this kombucha with a hint of pear, tasted at a Christmas market...

 

Kombucha, for energy, hydration and a strong immune system!

 

 

Oly kombucha citron grenade peche framboiseSome ideas? Pomegranate, Peach Hibiscus, Mojito or Moscow Mule, winner of the bronze medal at the Gard gourmand 2025 competition, for a more festive touch... And some more seasonal kombuchas like the refreshing Verbena and Raspberry, the Spritz or the tasty and fragrant Strawberry Pepper.

HAVE A TASTE!
 

Hello Céline, welcome to the blog UzEssentiel,

Can you tell us what made you decide to set up your own business?

After 25 years working in the beauty and well-being sector, I wanted to change careers. The idea of creating and marketing my own brand of kombucha came naturally. I've been involved in healthy eating for a number of years and, as a consumer of local produce, it soon became obvious that I wanted to showcase it in my drinks.

On the other hand, I felt that the range of non-alcoholic drinks for adults was limited in cafés, hotels and restaurants, and that there's nothing very glamorous about a soda or carbonated water.

What training did you undergo to create your kombuchas?

I've been making kombucha for my own consumption for about ten years now, using my own yeasts. So it was by reading up on the subject, following some remote advice from a training centre in Canada and, above all, with a lot of practice and testing that I've now reached the stage where I'm producing around 500 litres a week with a stable production process.


Why did you choose Pont-Saint-Esprit as the location for your brewery?

Pont-Saint-Esprit is at the crossroads of four départements, so it's ideally situated for delivery.

What's more, there are a lot of local producers who benefit from well-irrigated soil, thanks to the Rhône and Ardèche rivers.


What's your team like?

The team? Well, including myself, there are two of us at bottling time.

How do you work on your recipes, both classic and seasonal and how do you choose the ingredients?

As I'm very sensitive to the local economy, I like to promote the work of regional producers. Ingredients are always chosen according to availability around Pont-Saint-Esprit.


How long does it take to create a recipe and how long does it take to make a kombucha?

It all depends on the recipe and... the number of tries, of course. On average, it takes two months to create a recipe and a fortnight to make the kombucha.
 

Oly kombucha moscow

Can you tell us about some of your partners in the region?

I have a large number of partners, all of whom offer fresh, seasonal produce. A few names? There's the Nogier nursery in Saint-Paulet-de-Caisson, Maximin Jullien from Max's baskets in Saint-Julien-de-Peyrolas, Les Digues here, l'eau de Rochemaure in the Ardèche, Eyguebelle in Valaurie in the Drôme and Aromandise in the Hérault.

What else would you like to add?

In cr​​​​​​​eating OLY, I really wanted to democratise kombucha, which is both healthy and very pleasant to drink, as an alternative to other drinks.

You can drink it as an aperitif, and it's a great addition to any celebration! It can also be served as a non-alcoholic food and drink pairing, or simply with a good pastry. With its fine bubbles, kombucha immediately gives a festive air. For example, verbena/raspberry kombucha goes very well with sushi, and pomegranate with spicy dishes such as world cuisine.

As you can see, OLY is a total kombucha chameleon!​​​​​​​


Many thanks to Céline Rosello for her contribution to UzEssentiel.

The right address: Oly Kombucha made in PSE, 5 Place Du Couvent, Pont-Saint-Esprit, Tel: 06 86 95 19 12. Contact us or visit olykombucha@gmail.com. Follow Oly Kombucha on Instagram and Facebook.

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