Celebrate our latest release of Honey Schnapps, a spirit that is distilled and sweetened entirely with raw Indiana honey... and, a spirit with its own scientific paper!
We'll have bee-utiful cocktails, samples of the raw honey used to make the spirit, bottles for sale, and a special guest: Matt Bochman, our wild yeast whisper who did something really, well — wild! — to help us make Honey Schnapps a uniquely scientific spirit.
Matt, who is an assistant professor of molecular & cellular biochemistry at Indiana University, and his colleagues gathered yeast off of actual honeybees living on our distillery roof to create the one-of-a-kind yeast strain to ferment Honey Schnapps. They wrote a scientific paper about it all, and their research landed the cover of Fermentation magazine!
Matt will sign copies of Fermentation at happy hour while we all celebrate that a new batch of Honey Schnapps is finally HERE!