Meet William, Our Founder

From a life-changing diagnosis to a mission rooted in natural wellbeing, William’s story is the spark behind everything we create. This is where our journey begins.

Our journey through fermentation

A story shaped by nature, driven by curiosity, and crafted through years of patient discovery in the Wye Valley.

Beginnings

2017

THE SPARK

It began with one man, one question, and one simple truth - health starts in the gut.

"In 2017 following a fraudulent business transaction, I had to declare myself bankrupt and went from a comfortable lifestyle to nothing, absolutely nothing in weeks. I lost everything and found myself sleeping in an old car trying to make sense of life (or not). Add to this, years of stress and acid reflux, my situation was compounded with the diagnosis of a carcinoma in-situ of the oesophagus, a potential life-threatening illness."

This marked the beginning of a personal revolution. Armed with decades of experience in food technology, microbiology, process engineering and business management, William turned inward - studying functional nutrition and rediscovering the ancient wisdom of fermentation, for his natural recovery to full health.

His first ferments bubbled away in his mother's kitchen in the Wye Valley, surrounded by a plentiful supply of local fruit from rolling orchards - a place where good soil and patience still mean something. Those early experiments weren’t perfect, but they were alive - and they changed everything.

Healing

2018

A CALLING EMERGES

The transformation was undeniable. Within weeks of adopting a high plant-based, fermented diet, William’s energy, clarity, and vitality soared. What began as a personal pursuit of healing soon became a mission to share this discovery with others.

The Wye Valley’s natural rhythm - its fertile fields, its orchards, its stillness - inspired a new kind of ferment: one guided by respect for nature, not control over it.

CRAFTING

2019

THE FIRST FERMENTS

Those early days were all hands and heart and head in worldwide research papers. Small glass bottles. Local fruit from Herefordshire farms. Late-nights bottling in a freezing garage, tasting, testing, analysis and evaluations.

Through determination and tenacity, William developed what would become the unique signature Tibico anaerobic fermentation process - a method that force excludes oxygen with CO2, allowing beneficial bacteria and yeasts to thrive naturally. The result? A living, sugar-free, drink crafted from whole fruits, not syrups, flavourings, sweeteners or shortcuts.

Born in the Wye Valley, refined through science, and perfected through patience.

DEDICATION

2020

THE FERMENTARY OPENS

The Tibico Fermentary officially came to life - a small, purpose-driven space tucked between the hills and rivers of the Wye Valley.

It was here, in the calm of the countryside, that the rhythm of fermentation found its natural home. The environment perfect for nurturing the kind of microbial life that thrives when nature leads the way.

COMMUNITY

2021

CRAFT MEETS COMMUNITY

As Tibico’s reputation grew, so did its community. Local markets, small retailers, and early advocates began to appear - people who wanted more than just another “healthy drink.”

They wanted something honest. Something local. Something alive.

Expansion

2022

SCALING WITHOUT COMPROMISE

We expanded the Fermentary but kept our roots firmly in the soil of the Wye Valley.

Every batch still starts here - with locally supplied fruit, and renewable solar energy that powers our process sustainably.

The landscape continues to shape the way we work: calm, careful, and connected to the seasons.

A recognised living wage-plus employer we educate to empower all our wonderful staff, and promote from within whenever possible.

MOVEMENT

2023

A MOVEMENT FORMS

By 2023, The Tibico Fermentary had grown into a thriving independent business with over 20,000 loyal customers.

Our drinks were reaching farm shops, delis, and kitchen tables across the UK, but every bottle was still made in the same valley that started it all.

Tibico became more than a product - it became a living community, united by a shared belief in natural health and sustainable living.

LEARNING

2024

A YEAR OF CONNECTION

Education became our focus with the launch of the website 'gut school' - helping people truly understand the gut-brain connection and the microbiome’s impact on mood, energy, and immunity. Daily emails and blogs also helped our 50,000 strong subscribers, understand the critical importance of good gut health and why.

We launched our Tibico loyalty scheme, a loyalty and rewards community, to thank those who helped us grow and to connect new drinkers to the heart of what we do - fermenting for function and wellbeing.

FUTURE

2025

TODAY AND BEYOND

Today, with over 20,000 Tibico drinkers across the UK, growing at 1,000 every month, we remain rooted in our beginnings - fermenting by hand in the Wye Valley, using real fruit, roots and spices, and the quiet patience that nature demands.

Tibico's growth is now shifting from the thousands of anecdotal 5 start reviews towards scientific validation. The company had commenced a 2 year research programme with British Research Institute, studying probiotic profiles, but as importantly the postbiotic and metabolite composition of is anaerobically lacto-fermented, unique water kefirs.

We’re still family-owned. Still independent. Still fermenting every bottle with care, science, and soul.

And the next chapter? It’s fermenting right now - with you.

  • Wye Valley Crafted

    Proudly fermented in the Wye Valley, every bottle reflects the purity, patience, and natural rhythm of our surroundings.

  • Naturally Fermented

    Rooted in science, our anaerobic fermentation process nurtures living cultures for clean, vibrant, functional drinks.

  • Trusted by Thousands

    With over 40,000 drinkers across the UK, our community continues to grow, united by a belief in natural wellbeing and honest craft.