Dispatches from the Cellar
News
Updates, behind-the-scenes writing, and the occasional deep dive. Coming soon.
We haven't written these yet. But we know what they'll be about.
What We Learned from Our First 50-Gallon Batch
Spoiler: fermentation is patient and we are not. A full write-up on what worked, what didn't, and what we're doing differently next time.
The Licensing Process: A Love Story in Bureaucratic Forms
Getting licensed to sell mead is a journey. It involves multiple government agencies, more paperwork than we expected, and at least one conversation about whether honey is a regulated substance.
On Sourcing: Why We're Obsessive About Our Honey
Most fermented honey beverages treat honey like an ingredient. We treat it like the whole point. A look at the farms we're working with and why it matters.
Get the news when it exists.
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