World travelers Mathieu Gallant and David Côté first crossed paths thousands of miles from home on the pristine beaches of Hawaii. They bonded over the islands’ raw food and drink scene, and when they left, they took an actual piece of Hawaiian kombucha SCOBY in their carry-on. That would become the mother of Rise’s kombucha. Alongside Simon Bertrand, the pair worked to create a locally produced, organic, Fair Trade and vegan-friendly kombucha. While the early days were tough, they were worth it. Today, Rise has a team of over 60 members, featuring prominent businessmen, brewers and scientists, each dedicate to finding ways to make Rise’s kombucha even better. They’re focused not just on creating a great product, but also on ensuring that every bottle of their kombucha is made in an ecologically-sound and socially-conscious manner.