where it all began..

the year was 2013 and it was January in a snow covered Stockholm. while taking refuge in an underground cavern that was moonlighting as a bar, the space filled to the brim with candlelight and whispers, Sebastien was introduced to mead. it was a Braggot, a type of mead made with malted grain. and it was absolutely glorious. returning to his home in California, he wanted to discover what the local mead scene in the United States looked like and what it had to offer. what he ended up finding then, and to a certain point now, was that the largest mead producers in the States were mostly invested in the making of sweet meads. syrupy meads. and that it catered almost entirely to the Renaissance Faire crowd. so different from what was experienced in Sweden, and intent on changing the narrative surrounding mead, Sebastien set off to start learning more. the journey into fermentation and meadmaking began by volunteering at a local meadmaker’s production facility in Berkeley, California to learn the process. and continued with visiting as many meaderies as physically possible. he wanted to make a product that was more dry and more accessible than what was currently being offered. throughout the next few years he experimented with the production of a variety of meads, and in 2017 packed his bags, bicycle and beloved shopdog and made the move to New York City.

where he has been making mead in small batches ever since.