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 contemporary pre-industrial. With plenty of unfuckedwith, pure, nourishing foods and beverages for our family and frequent friend’s visits.
We keep dozen hens. Huge run. 3.000 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 in long winter nights, no cutting peckers, no agrochemicals and no GMO in their feed. Never sick. A good hen life. Most delicious eggs friends say.
We keep carp. 3 spikes take care of carp overpopulation. Grass carp take care of aquatic plants overgrowth. Balance in the pond established. No grains, nor other unnatural nonsense fed. “Doesn't taste like carp tastes!” many say. Frogs gigs as a bonus.
We planted cider apple orchard. 2 hectares. Orchard floor and soil bustling with life. No spraying, no agrochemicals, no rodent poisons. Foxes take care of voles. Years till first serious harvest. Selected rootstock will raise huge, vigorous trees - in 50 years as magnificent as the old orchards that we are so lucky to harvest now. Endlessly grateful to all, who planted them heritage apples 60, 70, 80 years ago.
We make cider. The cider makes itself really. Natural succession of countless indigenous wild yeasts and bacteria that do magic behind casks’ staves - they are the champs, the competent ones in matters of cider making.
We will never entirely understand all of nature’s amazingly complex workings happening from soil to bottle or plate. The more we stand back and learn, and work in sync with natural course of things, the more we respect the nature of the hen, the carp, the apple tree and the yeast, the more delicious, aromatic, complex, vibrant and nourishing rewards we reap it seems.
So in this age of industrial denaturation of foods and beverages, the foods and beverages emerge close to utopicaly here. 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 artifical aromas.
We purchase clean electricity from renewable sources. We sanitize casks and most cider making equipment with steam. Not with chemicals. We do not use pumps to move cider from casks. That’s because we want to bottle Utopia in condition as sensorically close as possible to a straight-from-cask tasting. We do not treat empty casks with sulphur. That's because we fill them with new season’s juice just one day after bottling the cask’s previous vintage. After bottling, UTOPIA further matures in bottles right next to its cradles (225 l neutral French oak casks) at fort Sudkův Důl in Josafat Valley near Tábor, Czech Republic.