where it all began..

the year was 2013 and it was January in a snow covered Stockholm, and I was introduced to mead. this particular style was a Braggot, a type of mead made with malted grain. and it was absolutely glorious. returning home to California, I set out to discover what the local mead scene in the United States looked like and what it had to offer. what I ended up finding then, and to a certain point now, was that the largest mead producers in the States were mostly invested in the making of sweet meads. syrupy meads. and that it catered almost entirely to the Renaissance Faire crowd. so different from what was experienced in Sweden, and intent on changing the narrative surrounding mead, I set off to start learning more. the journey into fermentation and meadmaking began by volunteering at a local meadmaker’s production facility in Berkeley to learn the process. and continued with visiting as many meaderies as physically possible.

the goal was to make a product that was more dry and more accessible than what was currently being offered. and to shine a spotlight on the unique flavor profiles that different varietals of honey offer. throughout the next few years many experiments were had and in 2017, I packed my bags, bicycle and beloved shopdog Potato Salad and made the move to New York City.

where I have been making mead in small batches ever since.