The Booch Belt:
November issue of Chronogram
Darragh Studio Kombucha, Millerton
“I dreamt of a large room with intricately carved pillars. There was smoke coming from small fires, contained in stone pits placed equally around the room, which were warming low, round copper kettles full of beautiful, sweet scoby and kombucha...I was in an ancient brewery where kombucha was being brewed for the warriors. When I awoke, I knew what I had to do.” So begins the mystical origin story of Darrah Studio Kombucha. Darragh Park Rooney moved to the city to study art under Caroll Dunham but left several years later after becoming disillusioned with his mentor. Seeking the peace of the countryside, he returned home to Millerton.Emanating his release of toxicity, Darragh Studio Kombucha creates OG kombucha—it’s raw and unfiltered with minimal ingredients. Yet at 1.2 to 1.3% alcohol is about three times stronger than your average ‘booch, and more like an ultra-light alcoholic drink than an all-day health beverage. Rooney makes tart cherry, black cherry, and grape kombucha, which he sells through his website and to restaurants and markets across Dutchess County, with more flavors in the works.