“Honey Based. Fermented. Magic.”
That’s it. That’s what we do every day.
From a basic level, it’s simple. We take California honey, mix it with spring water and ferment it.
But really, we’re doing 'effing magic.
Capturing sunshine and turning it into something you can pour for your friends and drink together is magic.
Creating a drink that makes a direct connection between you and our earliest hunter-gatherer ancestors, whose hunting and gathering got a lot more joyful and abundant when they discovered the first wild mead? Magic.
Maybe the people that drew this cave painting in what is now Valencia, Spain over 8,000 years ago dug on their local mead. Like us, like you?
Really, this is a picture of a person gathering honey from a cliff side hive. It was done before all of the human history that has ever been written. How amazing is that?
This ancient history, though, it's just a part of what's wrapped up in the magic of mead.
There is the journey of discovery and craftsmanship that is modern mead-making. Using a combo of innovation, science and educated guesswork, we get to unlock layers and styles of mead that no one alive has ever tasted. There is a whole spectrum of mead for us to create that runs wider and deeper than that of beer and wine.
We get to make it up, and share it with you - preferably in a natural, refreshing, balanced way with no sulfites, filtration, or forced carbonation.
The styles and varieties that we all discover and fall in love with today will become the styles of mead that stick and get made by mead nerd, home-mazers 400 years from now for submission in their local home-maze competitions.
Then too, there is the magic of place and ecology, the interconnectedness of all things that is central to the magic of mead.
There's no extraction-based monocultures of gluten-full grain in this fermented beverage. Acre after acre of annual plants that degrade soil and require way more inputs in terms of fertilizer and pesticides than the output they produce are removed from our beverage of choice leaving room for an agriculture which may be able to stay and support human life permanently .
Instead of those giant monocultures and automated tractors spraying roundup on grain, our little honeybee stays within three miles of her hive as she gathers nectar from flowers to make honey. This is a symbiosis that has evolved over eons.
The flower-bearing plants depend on the honey bee for reproduction, the bees depend on the flowers for sustenance. The nectar that becomes honey is the fat off the land, the surplus of a healthy ecosystem which the bees collect as they go about enabling that ecosystem to function. This relationship embodies the principle in Permaculture Design of harvesting and sharing surplus, instead of creating natural deficit through extraction of finite natural resources.
In turn, these bees make honey that can reflect the uniqueness of the 3 miles that surround their hive. Whether it is San Diego in the spring with orange and avocado blossoms, or the Central Valley with its almonds and alfalfa, or Nor Cal with its start thistle and meadowfoam, there are varietals and blends of honey that speak to place and season like Wendell Berry speaks to my soul. The possibilities of connecting people with the magic of life and earth through mead are limitless.
There are a lot of other things we do as well. We work to craft a comeback for the bees, watch mead parties turn into dance parties, and steal shamelessly from tech start-ups as we build our growing enterprise. My team mates Joe, Prav and Natalie will write more with me about those in the near future. But for now, you can drink our mead knowing that “Honey Based. Fermented. Magic.” pretty much sums it all up.
With a lot of agapic love,
Golden Coast Mead Production Data by Golden Coast Mead, LLC is licensed under a Creative Commons Attribution 4.0 International License