I wanted to make something like sake, but without getting too serious about it. This is cloudy, a bit wild, and definitely homemade — more doburoku than refined nigori, but close enough. It’s made with jasmine rice, white koji, and wine yeast, and has ended up soft, tangy, and boozy.

A dark, fizzy mead with the fire of ginger and the earthy depth of buckwheat honey.

A sparkling mead gently flavoured with floral honey and a subtle note of elderflower and rhubarb. Lightly sweetened with homemade elderflower cordial and naturally carbonated in the bottle, this session-strength mead is crisp, mellow, and perfect for summer sipping.

A bright vinegar made from windfalls and a bit of patience. This batch blends the crab apples with the mellow sweetness of Bramleys, transformed first by wild fermentation and then slowly soured with a mother and plenty of air. Golden and cloudy.

A zesty mead made with fresh orange, lime, and grapefruit juices, complemented by black tea, ginger, and blossom honey. Bright and refreshing!

A semi-dry cyser infused with cinnamon sticks, cardamom, ginger, black tea and lemon rind. Made for Christmas!

A semi-dry cyser made from hand-pressed crabapples straight from Mum’s house and bramleys from a neighbor’s garden. Captures autumn in a bottle!