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Saving the Season

Before the age of global supply chains and year-round availability, every season had its own distinct flavour, its own fleeting window of abundance. Summer brought a riot of berries and stone fruits, autumn a cascade of apples and pears. This bounty was a blessing, but also a challenge: how to honour this generosity without letting it succumb to the inevitable march of decay? Long before the first refrigerators hummed into existence, our ancestors devised ingenious ways to hold onto the harvest. They dried, they salted, they sugared, and they fermented. And in the art of distillation, they found one of the most profound methods of all: transforming the ephemeral essence of a season into a spirit that could last for generations.

The Alchemy of Slowness

There is a peculiar magic in slowing down. In a world that measures life in minutes, notifications, and deadlines, the deliberate act of slowing is a radical one. And yet, it is in this deceleration that we discover the quiet, transformative rhythms connecting us to nature, to craft, and to ourselves. Distillation, in its truest and oldest sense, is one such rhythm — a slow, contemplative alchemy that has existed for centuries, long before the cocktail culture or industrial spirits of today. It is not about the drink, nor about the intoxication; it is about transformation, attention, and the delicate unfolding of time.