Ochakovo is the largest Russian producer of natural kvass. We prepare the real homegrown Russian kvass using double fermentation. The natural origin of "Ochakovo" kvass is checked by the Russian Research Institute of Brewing, Soft Drinks and Wine Industry RAAS SB. Ochakovo is the only company among major manufacturers to produce kvass by double fermentation: lactic acid and alcohol. Ochakovo plants use a proprietary combination starter which contains lactic acid bacteria (like yoghurt) and a specially-bred pure culture of yeast. The combination of the two fermentations creates a naturally acidic environment, unique taste, freshness, and most importantly a number of medicinal properties. That's why kvass "Ochakovskiy” is the number one kvass in the whole of Russia. Brewing recipes were revived from the stories of old residents of Russian villages. To get samples of dark and white kvass the Chief Technology Officer of Kvasovar, a woman of 30 years experience, Svetlana Golubeva, personally visited these Russian villages. In this way the company technologists returned to consumers the once-popular but forgotten tastes of old Russian kvass.
"Ochakovskiy" Kvass is 100% natural, as it is made from ingredients grown on our own farmlands. The pedigree of our ingredients is thoroughly known. During the ripening of rye and barley no chemical fertilizers are used. Our production methods retain the purity of our ingredients.
Today, the company's range includes the classic dark kvass "Ochakovo" and unparalleled white kvass "Ochakovskiy Okroshechny with horseradish", white rvass of new generation "Semeinyi secret" a specially designed product for children called "Kvasenok".