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.
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.
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.
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.