AUM Alchemic is a wellness brand. The bar is its first kitchen — a small alchemical workshop tucked inside AUM Sound Healing Center on Koh Phangan, where every drink, kraut and bottle of plasma water is brewed under the same vibration that holds the space.

We didn't begin with a business plan. We began with a question: if a kitchen sat inside a sound-healing room, surrounded by mantra, intention and stillness, what would the food taste like? What would the water remember? We built the kitchen and started fermenting to find out.

Every product we make is alive. Real lactobacilli, real wild yeasts, real enzymes still working in the bottle. Nothing pasteurised, nothing stabilised, nothing flown in. The shelf life is short on purpose — what is alive cannot be infinite.

AUM Sound Healing Center is more than a venue for us — it is the medium itself. The room runs daily sound baths, gong meditations and chakra journeys. The kitchen sits one wall away from the singing bowls. Our cultures ferment in the same air. Our plasma water rests beside the gongs. By the time a bottle leaves us, it has been bathed in tone for days.

Plasma Water came later — a different question entirely. Not nutrition, not flavour, but state. What happens when water is held in a structured environment, exposed to a GANS field, and surrounded by intentional sound? We don't claim to know. We share it as a daily ritual, with full transparency about what it is and what it isn't.

We are small on purpose. Our batches are small because biology is honest at small scale. Our menu is short because we'd rather make four enzymes well than fourteen poorly. Our distribution is by hand, in jars and bottles we can carry on a scooter, to people we can name.

Slow alchemy on a small island

Drink. Eat. Return.