Originally from Humboldt County, California, Heidrun moved to West Marin in recent years. They make a méthode champenoise-style sparkling mead that's all about the terroir of the honey it's sourced from—no, really: besides their Point Reyes estate mead, they purchase honey from beekeepers who service the ag industry in places like Madras, Oregon, where farms grow carrot for seed—thus the blossom that feeds the bees. The result is a sparkling, spicy mead that's just slightly reminiscent of a sour beer or a Jura wine—maybe even patchouli!
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