Issue link: https://read.dmtmag.com/i/670021
8 2 V I N E YA R D & W I N E RY M A N A G E M E N T | M a y - J u n e 2 016 w w w. v w m m e d i a . c o m Faul makes braggots, styled after traditional ale, but with lots of honey added during fermenta- tion. His signature "Melia" dessert mead is derived from a distinc- a duty free shop on the way back from a visit to his family in Ireland. As a homebrewer, he figured he could make the stuff and found some recipes in medieval texts. "Making mead was one of the responsibilities of a new bride," Faul explains. He improved the process by phased additions of nutrients to help the yeast more efficiently ferment, yielding clean- er, better-tasting results. The name came from his 3-year-old daughter dropping a rabbit's foot into one of the mead batches in his kitchen. "For luck," she explained. In 1995, when Rabbit's Foot, one of today's top three mead produc- ers by volume, began commercial production, the only widely avail- able mead was Chaucer's from Bargetto. Now, they're joined by other large producers like Redstone in Colorado, Maine Mead Works in Maine and B. Nectar in Michigan, considered the largest meadery in the United States. tive orange blossom honey. Faul's Apple Cyser is a hard apple and wildflower honey cider, where the honey kicks your butt on the fin- ish. But the pièce de resistance Rabbit's Foot is one of today's top three mead producers by volume. SERVING THE WINE INDUSTRY FOR 30 YEARS! Carlsen & Associates 707-431-2000 " Casey installed an aftermarket muffler on our membrane press vacuum pump which brought the decibels down during operation considerably, which was very much appreciated. " Andrew Wenzl Winemaker Abacela Winery & Vineyards Roseburg, OR