A lightly sparkling kombucha brewed in Gortahork is making waves in food Ireland, and the story behind it is as grounded as the drink itself. What began in one Donegal kitchen during lockdown has grown into a small Irish success story, with founder Marianne O’Donnell turning a personal gut-health journey into Kombucha Na Dálaigh.
Marianne says she first started brewing to support her own wellbeing, after being introduced to SCOBY, the live culture used to ferment kombucha. With a background in food, nutrition and education, she began testing different teas, fruits and botanicals at home, drawn to both the ritual of fermentation and the way the finished drink made her feel.
Why this Donegal drink stands out in food Ireland
There is something especially appealing about a product that still feels rooted in place. Kombucha Na Dálaigh comes from the Donegal Gaeltacht, and that local identity remains central to the brand as it expands across Ireland.
The kombucha is made with organic green and black teas, then naturally fermented with live cultures for a clean, refreshing finish. The current range includes:
- Grá – raspberry and hibiscus, bright and fruity
- Sláinte – ginger and turmeric, warming and gently earthy
- Anam – lime, ginger and hops, fresh and citrusy
For readers interested in the wider Ireland food scene, this is the kind of artisan producer worth noting: local, practical and clearly shaped by care rather than trend-chasing.
From market stall to shelves and dining rooms
Marianne began with small home-brewed batches, hand-labelling bottles and selling at local markets. Since then, production has scaled professionally, and the drinks are now stocked in retailers, restaurants and hotels including Avoca, Ballymaloe House, SuperValu and Eurospar.
It is also a reminder that some of the most interesting finds in food Ireland do not begin in test kitchens or big factories, but in home kitchens with real purpose behind them.
Read More: Irish food guide
As stories in food news Ireland go, this one lingers for a good reason: a Donegal brew, a personal need, and a drink that grew bottle by bottle. In a crowded food Ireland landscape, that feels honest. Image Courtesy: EVOKE
