What exactly is Butta?
Hard to put Butta in a box, really – because we literally created a new category. It’s a cultured drink, but not like the ones you know.
Not sour like kombucha, not chunky like kefir, not something gathering dust in your fridge. We’re talking about something smooth, balanced, and desert-infused that fills a gap no one knew existed. We call it a desert-fermented cultured drink.
Think creamy, tangy, smooth finish, with flavors that capture Arizona’s essence. It’s what happened when our Polish fermentation roots collided with desert ingredients and way too many late-night kitchen experiments.
How do you pronounce Butta?
Like “butter” without the “r” at the end – BUH-tuh. But honestly, say it however feels right. We’re pretty chill about it.
What’s in it?
Nothing complicated. Local milk, carefully selected live cultures, and real desert infusions depending on the flavor – hibiscus, lavender, prickly pear, medjool dates.
No artificial stuff, no gums, no weird ingredients you can’t pronounce. Just real stuff you’d recognize if you walked through our kitchen.
Is this for people who don’t usually like fermented drinks?
Oh absolutely. We made Butta for all the people who thought fermented drinks just weren’t for them.
If you’ve tried kombucha and made that face, or if kefir feels like drinking chunky milk, you’re exactly who we had in mind. We found that sweet spot between “this is probably good for me but ugh” and “this tastes great but what’s actually in it?”
How should I drink it?
Cold, straight from the bottle is how we love it. Some people pour it over ice with a squeeze of lime. Others add a splash to their morning smoothie. It’s meant to be sipped and savored – like that first sip of coffee, but different.
How long does it keep?
About two weeks in the fridge. You’ll know it’s done when it starts separating more than usual or gets extra tangy. Though honestly, most bottles disappear way before that happens.
Where do you make Butta?
Right here in our Phoenix kitchen, in actually small batches. And when we say small-batch, we mean it – not the “small-batch” you see on mass-produced stuff. Each bottle gets hand-poured and labeled by us. It’s a labor of love (and sore backs).
Do I need to shake it?
Yeah, give it a gentle shake before drinking. Since we don’t add any weird stabilizers, it separates naturally. That’s actually a good thing – it means you’re holding real, living food.
Where can I buy it?
Right now, we do drop-offs around Phoenix – just shoot us a message and we’ll figure out when and where works for both of us.
We’ll also be popping up at farmers markets soon, so follow our Instagram to see where we’ll be next. We’re working on making it easier to get your hands on, promise.
What makes the Arizona desert special for fermentation?
There’s something magical about fermenting in the desert that you literally can’t get anywhere else.
The dry heat, the way ingredients behave here, even the air itself – it all creates something unique. Plus, the desert teaches you patience, and you can’t rush good fermentation no matter how much you want to.
What makes Butta different from everything else out there?
We’re not trying to out-sour kombucha or make kefir less chunky. We’re doing something completely different.
While everyone else is competing on how many probiotics they can cram in or how trendy their packaging is, we went sideways: let’s just make something people actually want to drink every day.
Is this just a trendy health drink?
Nope. While it happens to have live cultures doing their thing, Butta is really about flavor and that little daily moment of “ahh, this is nice.” It’s about taking a breath, enjoying something real, and not overthinking it.
We’re not here to cure anything – we’re here to make your day a little better.
I’m lactose intolerant. Can I drink Butta?
Many people with mild lactose issues find fermented dairy easier on their system since fermentation breaks down some of the lactose. But everyone’s different. Maybe start with a small sip and see how you feel?
Do you ship?
Not yet, but we’re figuring it out. Turns out shipping live-cultured drinks without adding preservatives is trickier than we thought. Sign up for our mailing list and you’ll be the first to know when we crack the code.
#DrinkButta