Where to Drink Local Vodka, Whiskey, Gin, Mead, and More in Napa, Sonoma, and Marin | Eater SF

"Well aware that a fermented beverage made from honey and wild yeast fell out of favor in the 5th century when fermented grain (a.k.a beer) took off, former brewmaster Gordon Hull set to tinkering with mead, looking for ways to make it less sweet. At his pastoral, greenhouse-adjacent tasting room fringed by 16 acres of forage favored by local bees, Hull crafts meads a la methode champenoise that are perfect for a BYO picnic at one of the tables on the grounds. Madras Carrot Blossom is downright earthy, akin to a Belgian saison, while Hawaiian Macadamia Nut Blossom is rich and full-bodied, an able partner for dishes like smoked duck" - Christina Mueller