For more than ten years we have continued our persistent struggle to maintain the tradition of making the boza. During this time we have managed to accumulate many stories related to it. For example, when we decided to make it, no one believed that boza with sugar and such a short shelf life would sell. Or the media „bombshell“ of our boza, which instead of scaring people, made it even more popular because it was proven to be real.

The legendary drink, which generations of Bulgarians grew up with, has undoubtedly lost some of its fame in recent decades due to the massive use of preservatives, stabilisers and artificial sweeteners in the name of lower price.

That’s why we chose to make our boza the way it should be – with only organically grown grains, water and organic sugar. With rye boza, fermentation takes place very quickly and it easily becomes shreddable if left warm for a short time. The taste is specific and the fibre from the rye is clearly perceptible. When we started making it, we spent more than a year looking for the right recipe and the right proportions. We don’t regret any of the minutes spent trying – today we can safely say that we make the best rye boza around.