Wildflower honey and dried Spanish figs, tempered with vanillans from French oak, result in a well-balanced end of meal treat.

Thirty pounds of fresh ginger in every batch. Refreshing and food-friendly, especially with fish and Asian cuisine.

Quince is the most aromatic fruit we grow, last to harvest in the fall and ripened indoors to perfection before we ferment it with honey.

Apple cider co-fermented with plum juice. Pairs with food like a light red wine; makes an amazing sangria.

Azacca hops contribute big citrus notes, layered on tropical flavors from Saison II yeast, piled on clean dessert apple taste and aroma. A collaboration with Scion Cider in Salt Lake City.