This is the age of industrial denaturation of foodstuffs.
We wanted to eat clean. We moved to rural highlands. To grow, raise, forage, ferment. To build our pocket of the contemporary pre-industrial. With plenty of unfuckedwith, pure, nourishing foods and beverages for our family and friends on their frequent visits.
We keep a dozen hens. A huge run. 3000 m². Freedom to scrape and pick, enough sunlight and cover, plenty of plants, bugs and worms, unsprayed grains, suitable parts of our kitchen waste, no artificial light during long winter nights, no cutting peckers, no agrochemicals and no GMO in their feed. Never sick. A good life of a hen. The most delicious eggs, friends claim.
We keep carp. 3 pikes take care of carp overpopulation. Grass carp deal with aquatic plants overgrowth. Balance achieved! Neither grains, nor other unnatural nonsense fed. “That doesn’t taste like carp at all!” people say. And frog gigs are a bonus.
We planted a cider apple orchard. 2 hectares. The orchard floor and soil bustling with life. No spraying, no agrochemicals, no rodent poisons. Foxes take care of voles. Years pass until the first serious harvest. Selected rootstock slowly raises large, vigorous trees - in 50 years to be as magnificent as the old orchards that we are so lucky to harvest now. Endlessly grateful to all, who planted those heritage apples 60, 70, 80 years ago.
We make cider. The cider makes itself, in fact. Natural succession of countless indigenous wild yeasts and bacteria that do magic behind cask staves – they are the champs, the competent ones in matters of cider making.
We will never entirely understand all of the amazingly complex workings of nature happening from soil to bottle or to plate. The more we patiently observe, learn, and work in sync with natural course of things, the more we respect the nature of hens, carp, apple trees and the yeast, the more delicious, aromatic, complex, vibrant and nourishing rewards we reap. So it seems.
And like this, in the age of industrial denaturation, the foods and beverages emerge here, utopically. As for ciders: spontaneously fermented by wild cultures・aged 12 months sur-lie・12 months in 225l neutral oak casks・no added sulphites・no filtration・no pasteurisation・no fining・no force carbonation・no added acids・no added tannins・no added enzymes・no dimethyl dicarbonate・no potassium metabisulfite・no potassium sorbate・no anti-foaming agents・no artificial colorants・no artificial aromas.
We purchase clean electricity from renewable resources. Our casks and most of the equipment for cider making are sanitized with steam. Without chemicals. We do not use pumps to move cider from the casks. We want to bottle UTOPIA that is sensorially as close as possible to a straight-from-the-cask tasting. We do not treat empty casks with sulphur. Instead, we fill them with new-season juice just one day after bottling the previous vintage of the casks. After that, UTOPIA further matures in bottles right next to its cradles (225 l neutral French oak casks) at the fort Sudkův Důl in Josafat Valley near Tábor, Czech Republic.