with honey sourced from the Big Island of
Hawaii. This rich, balanced beverage--reminiscent of champagne--has forward notes
of bread and toasted nut.
Soon to be released is a limited edition
holiday Christmas Berry Blossom mead,
made from dark honey sourced in Hawaii,
that is still fermenting as this article goes to
press. Because each honey reacts differently during fermentation the end result is,
as yet, unknown. "Every time I experiment
with a new variety of honey it's like exploring uncharted territory," says Hull. "I think
that's why making mead is more interesting
and unpredictable than making beer. We
don't know what we'll get until we taste the
finished batch."
A preliminary tasting of this festive
beverage predicts it will be bone dry with
subtle notes of dried apricot and peach
that highlight underlying mild floral and
beeswax notes. It would pair superbly
with smoked game or fish, roasted winter
squash, or nuts and dried fruit. Served on
your holiday table as a lovely palate cleans-
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er between courses, it is sure to delight and
enchant your guests.
Word of mouth about Heidrun's product has been extremely positive, and has
attracted the attention of wine directors
and sommeliers who are excited to offer
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their clientele something new. Its meads
are currently offered on the menu at touted
San Francisco eateries like Nopa and Lulu,
as well as at West Marin's newest locavore
restaurant, Sir and Star, at the Olema Inn.
If all this recognition is any indication,
it would appear Hull's hard work is paying
off. "For a long time I felt like Rodney Dangerfield wondering if we'd get respect," he
laughs, "but doors just keep opening."
Heidrun meads are available for
purchase onsite at the meadery, on their
website, and through selected retailers
(visit www.heidrunmeadery.com for
details). The tasting room is open daily by
appointment only from 10:00 am to
4:00 pm (closed Wednesday and Sunday).
To schedule a tour, call 415-663-9122.
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WINTER 2013 • FLOURISH
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