Mossant Fermentary

Crafting better-for-you beverages

Meet Mossant Fermentary, a Bangalore-based brand dedicated to crafting better-for-you beverages. Founded in October 2019 by Adithya Kidambi and Shishir Sathyan, Mossant has quickly made its mark in the industry by creating unique beverages with distinct flavour profiles.

Through their unique experiences in the food and beverage space, Adithya and Shishir noticed a lack of diverse natural and clean beverages in the market. Thus, Mossant was born out of a shared passion for healthy living and crafting a better soda for India. At a time when kombucha was relatively unknown, Shishir and Adithya began brewing it at home for friends and family. Over time, Mossant evolved from a small community initiative to a full-fledged brand. The larger vision for the company is to use the same philosophy and introduce more product categories with the added benefits of less sugar as well as being vegan and lactose-free.

The brand began with a line of kombucha flavours such as Rose, Hops, Cola, and Yuzu that defy the norms of traditional kombucha. The company stays true to the traditional craft of fermentation that preserves the most nutritional value as well as the integrity of the kombuchas produced. Its 3,000 sq. ft. facility is the only one that is ISO 22000 and HACCP certified. From carefully sourced high-quality ingredients to nurturing the culture and maintaining hygiene standards, it is ensured that every bottle of Mossant meets the highest standards of excellence.

Each of the 15 kombuchas utilises the finest loose-leaf teas, quality herbs, and natural flavours to create a unique and satisfying drinking experience. They are low in sugar and contain mother vinegar, organic acids and trace amounts of essential vitamins and minerals. Each 200ml bottle has less than 37 calories. The flavours are clean, bold and effervescent: meaning that every sip delivers both a distinct taste and aroma, setting them apart from the rest.

In September 2024, Mossant Fermentary introduced a line of India’s first clean-label tonics, marking a significant step forward in the world of better-for-you beverages. Leveraging proprietary filtration and pasteurisation technology, Mossant’s tonics are made with household ingredients free from additives and low in sugar – offering a refreshing and better alternative to traditional tonics. Available in four distinct flavours – Classic, Jalapeno, Rosemary, and Passionfruit, these tonics can be enjoyed solo or as mixers.

Collaborations

Both founders of Mossant Fermentary love collaborations and have partnered with leading restaurateurs and brands across India to create one-of-a-kind offerings. Among the standout partnerships is with Naru Noodle Bar (Bangalore), where they introduced the unique "Not Bacon" flavoured kombucha. Mossant has also crafted exclusive kombucha blends for Hatti Kaapi and teamed up with Anurag Arora for other creative ventures.

The brand more recently partnered with NĀVU in Bangalore to launch a limited-edition Cherry Blossom Kombucha, and with Raceorbit to create a luxurious 24K Gold Kombucha. Mossant’s collaborative ventures reflect the spirit of a fun and young brand.

For information about the company, please visit

Mossant

Case Study

We began working with 30BestBarsIndia when the platform was in its third year, though it lacked widespread recognition. Our primary goal was to ensure that every story and conversation about the top bars featured their 30BestBarsIndia ranking. Over the past three years, the platform has grown to a celebration of the rising standards of Indian bars and beverages – both nationally and internationally.

Approach

Our strategy focused on positioning 30BestBarsIndia as the most prestigious bar ranking platform while building recognition and advocacy for Vikram Achanta as a leading expert in the bar and beverage industry. This was achieved through a communications plan that hinged on the following:

Industry Insights and Thought Leadership:

Hosted annual knowledge-sharing sessions covering key trends in India's bar landscape—sustainability, bar takeovers, ice programs, glassware innovations, and more.

Supplemented these with insight notes and expert quotes, positioning Vikram Achanta as an authoritative voice in the industry.

Experiential and On-Ground Engagement:

Organized bar crawls in key cities, engaging journalists and alco-bev advocates beyond conversations—immersing them in India’s best bar experiences.

Hosted media at the finale weekend, featuring an exclusive bar crawl in the host city, culminating in the awards night.

Regional Amplification:

Highlighted city-wise rankings and trends through tailored media outreach, ensuring local relevance and engagement.

Awards-Specific Amplification:

Created focused communication around the lists (Top 100, Top 50, and Top 30) as well as new categories, driving visibility across trade and lifestyle media.

Tonics

Classic Tonic: A low-sugar take on classic tonic water, combining the refreshing zest of hand-squeezed limes and grapefruits, this tonic strikes the perfect balance of flavour, whether paired with a favourite spirit or enjoyed on its own.
Jalapeno Tonic: For those who appreciate a touch of spice, the Jalapeno Tonic is the perfect choice. Crafted using the classic as the base and enhanced with fresh jalapenos and pickled brine, this bold tonic is a crowd favourite.
Rosemary Tonic: Adding a savoury and aromatic option to the line, this tonic is infused with the botanical notes of fresh rosemary and adds a unique herbaceous twist to any cocktail hour.
Passionfruit Tonic: For lovers of tropical flavours, the Passionfruit Tonic combines the vibrant sweetness of ripe passionfruit from Wayanad with Mossant’s signature tonic base.

Product Portfolio

Kombuchas

Nilgiri Kombucha: A classic black tea from the Blue Mountains of the South. Flavour notes of sweet and toasty with a citrus bite – most loved in India.

Jasmine Green Tea Kombucha: A rare, exceptional Darjeeling tea, scented with jasmine flowers. Soft yet intoxicating floral notes from the jasmine buds are well balanced with fresh green tea.

Earlgrey Lavender Kombucha: A contemporary version of the English classic – French Lavender soothes the bright bergamot and caramel notes of this Earl Grey tea from Assam.

Oolong Kombucha: A blended Oolong from the Nilgiris – Fruity and astringent, mimicking the characteristics of both unfermented green teas and fermented black teas: essentially the best of both worlds.

Hibiscus Kombucha: A caffeine-free Tisane blend of the finest hibiscus, lemongrass and citrus peels. Deep red, with a tangy finish identical to a sour punk. It can also be used as a low-calorie cocktail mixer because of its deep colour and flowery notes.

Ginger Kombucha: Zesty and spicy: yet sweet, aromatic and warm. Made with the freshest ginger available and blended with live cultures. Consumed all over the world for its effervescence and freshness. Can be used as a low-calorie cocktail mixer (Gin + Ginger Ale/Moscow mule).

Hops Kombucha: A special product brewed with Assam black tea for its malty characteristics. This kombucha is dry-hopped to give it a citrusy-mango aroma as well as a sharp, crisp taste. It is remarkably similar to an IPA, and as near to beer as possible for a kombucha whilst being non-alcoholic.

Cola Kombucha: A classic take on the beloved 'Cola'. Only this version contains beneficial acids that are good for your gut. Made with fresh green tea and cola flavouring, this flavoured kombucha is a crowd-pleaser and most importantly, a low-sugar alternative to 'Cola'. Great on its own and paired brilliantly with rum.

Yuzu Kombucha: Yuzu Kombucha is crafted by blending the complexity of Oolong tea with the bright, citrusy notes of yuzu. This unique flavour profile creates a drink that is both refreshing and invigorating.

Rose Kombucha: This Rose petal tea concoction is an ode to the ever-popular paneer soda (rose-flavoured soda) from Tamil Nadu. The addition of a natural rose extract makes this versatile for cocktails or to enjoy on its own.

Blueberry Lemonade Kombucha: Its deep blue pigmentation, derived from blue pea flower tea, is complemented by the tartness of freshly squeezed limes and rounded off by a natural blueberry extract: providing juicy and citrusy notes that will make you thirst for more.

Strawberry Kombucha: The semi-oxidised Oolong tea from Nilgiris provides a perfect base for the kombucha to ferment with a strong fruity flavour, which is then enhanced by the addition of natural strawberry extract. This results in a kombucha that is full of juicy strawberry notes and tart acidity.

Peach Kombucha: Assam black tea has been carefully crafted with a natural peach infusion to create an innovative and more sophisticated rendition of the classic peach iced tea.

Coffee Kombucha: A cold-brew Arabica coffee kombucha which is nutty and creamy. Everything about this will remind you of a stout beer with an incredible depth of flavour.

Salted Lime Kombucha: A take on India’s most loved beverage: nimbu paani. This kombucha has the freshness of hand-squeezed lime juice and just enough salt to make you love it.