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    The Dish

    Dallas dish of the week: Wild Tonic Kombucha drink with alcohol

    Teresa Gubbins
    Oct 4, 2018 | 9:22 am
    Wild tonic Kombucha
    There's something about this photo. I can't quite put my finger on it.
    Wild Tonic

     Editor's note: Every week, we'll spotlight a culinary treat found around Dallas-Fort Worth — whether it's a new opening, a dish at a restaurant, or a grocery find.

     

     Dish: Wild Tonic alcoholic kombucha
     Location: Sprouts grocery, Henderson Avenue

     

    Kombucha is the popular beverage that people drink for a variety of so-called health reasons. Fizzy and tangy, it's a fermented drink with probiotics. Probiotics and fermented things are thought to help combat intestinal issues, which everyone seems to have these days.

     

    Sales of kombucha and other fermented beverages in the U.S. climbed 37.4 percent — to $556 million — in 2017, according to foodnavigator-usa.

     

    But in the past year, a new hot variation of kombucha has emerged: one that also gets you tipsy, with a higher percentage of alcohol — up to 7 percent. That puts its inebriation properties on the same level as beer.

     

    There are a few companies doing it, including Wild Tonic, an Arizona-based company that has been making regular kombucha since 2015. They debuted their alcoholic line in 2017.

     

    Wild Tonic's kombucha is "jun kombucha," meaning that it is made with honey instead of sugar. Part of the company's convoluted manifesto is that they care about bees. But if you cared about bees, wouldn't you leave their honey alone?

     

    They have three flavors with 7.6 percent alcohol and five flavors with 5.6 percent alcohol, including Tropical Turmeric, the one that was available at Sprouts on Henderson Avenue.

     

    They're also known for their signature cobalt blue bottle, which is pretty. Each bottle has 16 ounces, which is considered two servings.

     

    I occasionally drink kombucha, usually as a splash to perk up a glass of regular water. I also drink beer and wine, so ostensibly, I would seem to be right square in the market for this stuff.

     

    Also, this product was described as the "Champagne of Kombuchas." I love Champagne.

     

    This is no Champagne.

     

    It's a pale golden color with a very light fizz. If you were going to liken it to anything, the most accurate comparison would be malt liquor. That is seriously what it tasted like: bland, malty, mildly sweet. What a dumb waste of a buzz.

     

    The manufacturers of this stuff are selling it as a beneficial drink with some perks. One of the founders of a competing brand, Boochcraft (what a dopey name), was quoted saying that "if you're going to drink alcohol, you might as well pair it with probiotics, organic acids, enzymes, vitamins, and minerals."

     

    But probiotics are delicate and don't take well to high levels of alcohol. So if you're drinking alcoholic kombucha under the guise of it being healthy, you're probably wasting your time.

     

    Why anyone would drink this, when they could be drinking a flavorful sour beer or an interesting wine, is a complete mystery.

     
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    BBQ News

    Dallas sauce guy opens Hump's BBQ restaurant in Arlington

    Raven Jordan
    Jul 3, 2025 | 5:44 pm
    Hump's BBQ
    Hump's BBQ
    Hump's BBQ

    A Dallas sauce purveyor has opened a BBQ restaurant in Arlington: Called Hump’s BBQ, it’s at 2503 W. Pioneer Pkwy. in Pantego in a space that was previously home to Jambo's Barbecue Shack where it opened in early June.

    Hump’s is from restaurateur and pitmaster Antionne Ivory, a former real estate and mortgage professional who began his barbecue journey in 2017, when he started making and selling his own BBQ sauces. He opened a vendor booth at the Dallas Farmers Market in 2019.

    Ivory took the next step in 2022, when he opened the first Hump's BBQ, a takeout and drive-thru in Oak Cliff at 4367 S. Hampton Rd. It closed in April after a fire, though Ivory says they're working to rebuild it.

    "I grew up cooking and watched my grandfather cook, who was a World War II military vet," Ivory says. "I named the sauce and restaurant after him."

    The menu includes brisket, pulled pork, beef and lamb sausage, smoked turkey legs, and pork rib tips, sold by the half pound or pound, $11 to $30, or as a sandwich for $11-$13. They also serve whole chicken wings for $3.50 each. Meats can be paired with Ivory's sauces, which include original, spicy, and honey sweet.

    There's also a whole Southern side to the menu, with fried catfish baskets, turkey legs stuffed with toppings such as mac & cheese or greens & rice, plus baked potatoes you can order with one meat for $18. On Wednesdays, they do a special: their signature chopped beef sandwich with a side and drink for $13.50.

    Desserts includes peach cobbler bread pudding and banana pudding. They also serve alcohol, namely margaritas, but will be adding beer.

    Ivory describes his barbecuing as Texas style, but says there's also some Cajun influences woven into dishes like the fredo sauce (an alfredo sauce with Cajun spices) on stuffed turkey legs.

    The space had a perfect BBQ house feel to it, with a built-in smoker. The interior is small and homey, with a walk-up counter and wood everywhere, from the walls to the ceiling to the tables and floors. There's one TV on the wall for watching games.

    "My previous place didn't have seats, but I needed seats," he says. "It's a family business and we want to create a nice family vibe and have fun doing it."

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