Our favorite recipe - bochet is a mead made from caramelized honey. We use a blend of varietal honeys and cook them until they reach the perfect color and taste. The aroma is quite fruity - like apple and pear. The flavor starts out with smooth caramel and a balancing tartness, continues into a berry and citrus fruitiness, and finishes with a hint of chocolate. This one takes a whole glass to catch all the flavors.
Spiced beet mead with cinnamon, cardamom, vanilla, heather, marsh rosemary, and white pepper. Bulk-aged for three years, in which time all beet color and flavor has precipitated, leaving only the fruitiness of fermented beets, and of course the spices. Drinks like a spiced brandy. Label art by Zach Bath.
A country wine made with a blend of peach, pear, and nectarine. This is a one-shot batch. The flavors combine harmoniously, but none is drowned out by the others. It has a beautiful opalescent appearance and goes down smoothly. Tart and dry.
Country wine made from Rainier Cherries (a sweet white cherry). The flavor starts off light and develops into a tartness with the darkness of cherry and a hint of pear. It goes down smooth, like a fine sake, and is wonderful to drink slightly warm.
A country wine made from prune plums. Nice dark pink color with a fruity and slightly floral aroma. The flavor is a through all regions of dark fruit, ending in a strong plum finish. Middling sweet, well balanced with acid and tannin.
Country wine made with carrots from ACRES (the student farm at the University of Wyoming). Drinks like a light white wine with a carrot finish - think the clovey spice part of a carrot that makes it so good for carrot cake. Dry.