ALL THE JUICES AND…
APRIL JUICE BOX
Frank’s Miso Buffalo Sauce * Oat Miso Cream Pie Cookies * Maple Death Sauce * Dry-Fried Chicken * Weaponized Parmesan Sourdough *
Leap Frog : two-day skin contact muscat
March juice box
Bone Broth Kimchi * Jujube Sauce * Parmesan Rind Shoyu * Black Sourdough * Brian’s Soap *
Hi Mom : blueberries, cherries, & pomegranate
& custom handmade crock from Jeremy Ogusky
FEBRUARY JUICE BOX
Fermented Cara Cara Curry * Black Raisin Chutney * Lacto-Pepper & Koji Curry * Koji & Plum Butter *
Anywhere Is : apples, concord grapes, cherries, & husk cherries
Vermouth Rosso : Fortified with foraged wormwood, gentian, dates, &more
January Juice Box
Three year ‘nduja * Black Apple Butter * Kimchi * Duck Rind Chili Crisp * Miso Butter * Fermented Pepper Hot Sauce * Naturally Leavened Bread from @foundbread
For the Birds : fermented cherry plum with rosemary & it’s piquette
Leap frog
Two day skin-contact organic Muscat. Spontaneously fermented with wild yeasts. Unfined & Unfiltered.
minimal so2 added at bottling
art by Mark Noble
ANYWHERE IS..
Locally foraged concord grapes and cherries, organic hand-picked apples, & Red Fire Farms husk cherries all fermented with wild yeasts and blended with their piquettes. 6.7% abv
art by Jamaal Bonnette
BLUE GLOU
Spontaneously fermented local blueberries & strawberries, steeped with local basil & lavender. 9.5% abv.
MARK OF THE PEACH
Locally foraged red currant & peach, co-fermented with a homemade selected peach yeast. Cold steeped with homegrown sage, & acidulated with grapefruit. 16% abv.
Queen peach
Round 2 with locally foraged red currants & peaches, fermented using selected peach yeast, steeped with homegrown thyme, and acidulated with pineapple. 16% abv.
For the birds
Our featured Juice from our first Box!
Locally foraged cherry plum fermented with homemade rosemary yeast, cold steeped with rosemary & blended with its piquette. 10.5% abv.
art by Sam Stillman.
SWEET VERMOUTH SPRITZ
House made sweet vermouth with wormwood, gentian, dates, and so much more. Force carbonated. 5.5% abv.
art by Sam Stillman.
FAIRY CANDY
Local husk cherries from our friends at Red Fire Farms, fermented with homemade hami melon & pineapple yeast select. 10.2% abv.
art by Karissa Regan.