Kaikoura Timelapse
A sunny winters day in Kaikoura full of comings and goings. Shot on an Osmo Action camera.
Yellow Box - Through the Season
Following one honey box through the 2017 - 2018 season; from empty to full to harvest to extraction; the yellow box.
Racking and Stacking
Racking is a method of fining and filtering. We use traditional gravity feed to move the mead from one barrel to another clean one. Racking allows clarification and stabilization. Our barrels are racked 2-3 times and aged for a minimum of 1 year. (Music Motion Array Royalty Free).
BOXES ON HONEY FLOW
A background video to the honey season. Boxes on mid December starting to fill with honey. Blue Borage flowers out, bees working and hives doing their job. Note the yellow box in the video, I'm hoping to do a separate story on its progress through the season, from empty combs to full box then extraction and making mead. Remember God gives the increase, the beekeeper does his job in getting things in place. (Music: Motion Array Royalty Free).
MEAD TASTING HISLOP'S CAFE
Mead tasting at Hislop's Cafe, Beach Road, KAIKOURA today (22nd Dec 2017). Great day, really enjoyed it. Marc doing some original jamming as background music. Tastings and sales of our Borage Honey Mead and Earthquake Batonnage Mead.
MEAD SHAKEN & STIRRED 7.8
Earthquake Batonnage Mead - shaken and stirred by the 7.8 Kaikoura Earthquake. One off bottling, totally unique. 10 months aged and settled, 2 minutes shaken, another 12 months aged and settled. Batonnage means stirring the lees. This adds a creamy and silky texture - the Kaikoura Earthquake did this for us - the taste is in the bottle. Smooth, rich, whiskey like, smokey caramel with cinnamon.
One Year On
Everyone has a story about this day . . . here's mine.
Fermented Kimchi with Mead
Hislop's Cafe Chefs Mike Waite and Brice Edwards doing a kimchi making demonstration at Seafest Kaikoura 2017. This was matched with Hexagon Mead along with quinoa and goat's cheese on Hislop's wholemeal bread. The result was a fusion of spicy Asian flavours offset with the sweet honey mellowness of the mead. Well done guys - a great job and good commentary of your work. Thanks to Jax Hamilton for her commentary as well. (Video music bensound.com)
Mead at Seafest Kaikoura
Beekeeper/mead maker Nick Parkinson talking about honey mead at the Kaikoura Seafest 2017. Part of a cooking demonstration with the chefs from Hislop's Cafe with Jax Hamilton as compere. Fermented Kimchi with Hexagon Mead as an accompaniment.
Hexagon Mead: From Harvest to Bottle 2015
This is a promotional video for Hexagon Mead. The honey harvested in this video is from the 2015 season which was then fermented and aged for 17 months in French oak casks. You see the whole process from harvest to bottle. Hexagon Mead; a drink of reflection and contemplation; a quiet appreciation of patience and the industry of the wonderful bee.
The Wonder of Bees
Bees, flowers, honey, work, MEAD.
Hexagon Mead Back Story
Some background information on our 2015 vintage Hexagon Mead; harvest, production and tasting notes.
A good friend from afar and one who has awaited the release of Hexagon mead for many years takes his first taste
Beekeeper's Picnic
Nick and Marc visiting Black Rock Hut and a trickle through Grass Seeders Creek on the Limestone. All the glories of Autumn.
