Interview With Josh Puddle, Co-Founder, Momo Kombucha
Welcome to the latest edition of the Founder Spotlight interview with Josh Puddle, the co-founder of MOMO Kombucha, a rapidly growing brand based in the UK known for its high-quality, organic Kombucha. Josh started the company with his wife, Lisa, after discovering Kombucha during a trip to New York in 2016. Inspired by the drink’s positive effects, they began home-brewing it and eventually decided to turn their passion into a business.
Josh Puddle’s journey from homebrewer to co-founder of MOMO Kombucha illustrates his dedication to quality and community within the burgeoning fermented tea market. Let’s hear Josh’s story of Momo Kombucha.
Can you tell us about the inspiration behind starting MOMO Kombucha?
My wife and I discovered kombucha on a trip to New York back in 2016. The category was already huge over there and we couldn’t believe it barely existed in the UK. We totally fell in love with kombucha on that trip and felt if it was available in London we’d be buying it every day instead of that second flat white.
Why did you choose to make kombucha the old-fashioned way in small glass jars?
We decided early on that our aim had to be to produce the UK’s highest quality kombucha. When we were researching how to make the best tasting booch we spoke to commercial brewers in the states, Europe and the UK, and we kept hearing that the best kombucha these brewers had ever made was brewed at home in a small glass jar.
That was how we were making it at the time, and it was tasting great, so we decided early on to commit to this method. We’re now six years in and are now doing more research on why the jar is so important, and looking at how we can improve our method further and make even better kombucha.
What challenges did you face when setting up MOMO Kombucha?
Our biggest challenge from the start, which remains today, is production. It’s not easy to make high quality kombucha, consistently at scale and brewing in small glass jars has its challenges. However, it is a double-edged sword as the quality of the product is what has driven, and is driving our success.
Another challenge was setting up our first brewery when we took the leap to move the business out of home. For a three week period I suffered from severe burnout which manifested itself in insomnia and severe anxiety. Luckily it didn’t last too long, and I now ensure I look after myself and have the right people in the team to ensure it doesn’t happen again.
What is the importance of having unfiltered kombucha?
MOMO is the only commercial brand of scale that is completely unfiltered. We keep all the live cultures in the liquid which gives it a much fuller depth of flavor and means it is genuinely good for your gut.
What inspired the creation of your four current flavors: Ginger-Lemon, Turmeric, Elderflower, and Raspberry-Hibiscus?
A mix of things. The Ginger-Lemon and Turmeric flavors were inspired by the MOJU shots which were firm fixtures in our fridge. The Elderflower was inspired by a trip to Copenhagen to visit the Laesk kombucha brewery. I was blown away by their Elderflower and knew we needed one in the UK. The Raspberry-Hibiscus, a beautiful alcohol alternative, was created by our first team member and current head brewer, Matt Canham.
How do you balance sustainability with the growth of your company?
Lisa and I have always wanted to do business differently and use the business as a force for good. We were certified early on as a B Corp and are the highest scoring B Corp kombucha in Europe. Furthermore, we are hoping to be fully compensating our carbon emissions by the end of 2024.
Can you share a memorable moment or milestone in MOMO Kombucha’s journey?
One that really stands out was a trip to Yorkshire to meet Robert Tomlinson. Robert is a fourth generation forced rhubarb grower committed to the old-fashioned harvesting by candlelight method. We then used his forced rhubarb for our first ever seasonal kombucha in collaboration with Natoora. It was delicious and sold out in less than a week.
Congrats on Funding; how was the experience, and have you faced any challenges in valuation for the same?
The raise this year went reasonably smoothly as we received a lot of support from our existing investors, a small group of angels who are big fans of MOMO. They understand the size of the opportunity for kombucha in the UK and are confident MOMO can become the leading player in that market. It also helps that we’re now six years in, this was our fifth funding round and we’ve built a good level of trust with our investors.
What are your future goals for MOMO Kombucha?
Our vision right now is to become the UK’s favorite kombucha which we think we can achieve in the next 2-3 years. Beyond that, we have huge long-term ambitions for MOMO, but don’t want to lose sight of why we started the company – to live healthier and more connected lives and to encourage others to do the same.
What advice would you give aspiring entrepreneurs looking to enter the health beverage market?
Focus on the product, have a financial plan and look after yourself.