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.