Iggy's Alive & Cultured

Founded in 2012 on the shores of the Salish Sea on Bainbridge Island, Washington, Iggy’s was launched to honor the rich history of fermentation and the critical role it has played around the world in cultures and food systems for centuries. We’re foodies, herbalists, artists, musicians, sci-fi fans, fishers and foragers, homesteaders, home-brewers, parents, backcountry-badasses, and fermentation freaks. We show up to work every day to craft the finest fermented beverages on the market, and we love to share. Our culture mirrors our fermentation practices, and through passion and perseverance, shared meals and camaraderie, our mandate is to be better human beings and realize our collaborative vision of creating extraordinary fermented products that harmonize cultures and communities.

Spring (April to July) – Salish Nettle
Summer (July to October) – Lavender Thyme 
Fall (October to January) – Wassail 
Winter (January to April) – Oolong Jun  

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