A craving born in Ladakh. Perfected in the heart of Mysore.
A craving born in Ladakh. Perfected in the heart of Mysore.
LADAKH WHERE IT STARTED
Mountains, silence, and a drink we couldn't stop thinking about.
While working in the remote valleys of Ladakh surrounded by towering peaks and an almost sacred stillness we found ourselves reaching for kombucha, again and again. After long days, over stories shared with friends, or simply to pause and breathe in the crisp mountain air.
It became our ritual. Our drink for every mood. But the more we loved it, the more we asked ourselves "What if we could make this better?"
MYSORE WHERE IT BECAME YOBE
Six months of obsession, one sip at a time.
That question sent us south. We packed up and moved to Mysore and spent the next six months doing almost nothing else. Brewing. Tweaking. Tasting. Starting over. Brewing again.
Batch after batch, we pushed for the version that felt right properly fermented, naturally less than 1% sugar, and genuinely alive with culture. Not a shortcut in sight.
We weren't just dialling in a recipe. We were crafting a feeling something that toasts to life, but also quietly takes care of you.
Ladakh
3,500m above sea level.
Where the idea was born.
Mysore
6 months of R&D.
Where YoBe came to life.
“From the mountains of Ladakh to the brewery in Mysore, every sip carries the distance we travelled to get it right.”
A toast to life
that actually loves you back.
YoBe is for the intentional ones. Those who want more from what they drink—flavour, honesty, and something that does them good. Whether you're celebrating a small win or simply marking the end of a day well spent, this one's for you.
