Equinox Release  • 
3 Barrels •
Harvest Moon • Autumn '18
Available Now.
 
Melchemy: Triple Bee Blackberry — Cask(B)
TRIPLE • BEE
Blackberry Mead
B
245
08/17
ingredients
— Cascade Mountain Water
Blackberry (Rubus procerus)
Buckwheat Honey (Willamette Valley)
Bourbon Barrel Aged
tasting notes
— full-body blackberry front
— milder molasses/buckwheat
— hints of bourbon, smoke, toasted oak
pairings
— savory, earthy, umami flavors
— mushrooms, onions, roasts, lamb, beef
— red sauces, brown gravys, stews, cured meats,
Melchemy Meads are crafted dry: Triple Bee Blackberry — Cask(B)

This selection combines local, seasonal Gorge blackberries with regionally sourced, earthy, dark buckwheat blossom honey. Bourbon barrel aging rounds off the sharp character of the ingredients for a smooth blackberry mead with a robust finish. Best enjoyed at room temp or slightly chilled.

750mL [16.5% ALC/VOL]
Triple Bee Blackberry •
Flavors (Cask B)
Buckwheat Honey Polygonaceae (Buckwheat) - fagopyrum esculentum

A dark, rich honey reminiscent of molasses derived primarily from the buckwheat plant. This honey is rich in vitamins and minerals, considered to be one of the most nutrient-rich honeys.

Wildflower Honey - Willamette Valley

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.

Himalayan Blackberry Rosaceae (Rose) - Rubus procerus or Rubus armeniacus

Picked along the shores of the Columbia River, the Himalayan Blackberry is considered a “naturalized” invasive plant to the region. Quite ubiquitous throughout Cascadia, this plant finds home in disturbed areas including roadsides, clear-cuts, and abandoned fields. It produces abundant berries rich in flavor, color, and sweetness, ripening in mid-summer.

Bourbon Barrel Aged - American Toasted Oak

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 East Side 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.

Our bioregional address:
toward a new understanding of place
From the forested banks of Panther Creek a tributary of the Wind River watershed in the central Cascade Mountains within the Columbia River Gorge ecoregion of the Cascadia bioregion defined by the temperate rainforests of the North American continent a jewel on the Pacific Rim's ring of fire Earth