Taking this one back to the roots, our traditional is simply honey, yeast, and water. We allow the subtle flavors of the honey to take center stage, with floral and berry notes coming through hints of toasted oak from barrel aging. Appreciate the hard work of the bees in this selection, you taste what they chose! Enjoy at room temp or slightly chilled.
Oregon's Willamette Valley is an agricultural cornucopia in one of the most fertile areas in the Cascadia bioregion. We use honey from this ecoregion derived from honeybees' pollination of mostly wildflowers and blackberry blossoms.
We allow many of our meads to age in toasted American Oak barrels used to age bourbon for multiple years. We acquired this barrel from Rose City Distilling in Portland. All bourbon barrels, have been toasted or "charred". Charring isn't necessarily done to create a smokey flavor, but done to change the nature of the oak itself, to yield the best possible reaction between wood and whiskey. Many of the flavors present in the original whisky aging can be subtly detected in our meads.
As our first such collaboration we choose to partner with Rewild Portland, a local Portland-based non-profit organization whose mission is "to promote cultural and environmental resilience through the education of earth-based arts, traditions, and technology." We have felt that Rewild Portland is a kindred spirit to our business and non-profit and strongly support the work they do in connecting people to place and each other. We thought this flavor a perfect fit in that our bees whose honey is the highlight, inhabit a world between wild and domesticated, living out a legacy of contributors to agriculture and civilization, yet never far from going back to a feral existence in the forests and fields beyond the reach of humanity's control.
Check back to this webpage in the future for updates on the how some of the money from your purchases was used to support this great organization and get details on how the funded project is taking shape and who it's benefited.