Our process
What we do ourselves, what we hand to a specialist, and why.
I.
Lion's Mane and Reishi are grown on our certified organic urban farm in Oswestry, Shropshire. Only the first flush of each block goes into a tincture. Chaga refuses cultivation, so it is hand-foraged from wild silver birch in the Scottish Highlands.
II.
Every harvest is dried on the farm at low temperature. From here on we only ever work in dried weight.
III.
Sealed batches of dried mushroom go to a specialist UK extractor, [ADD extractor name]. They dual-extract (water, then alcohol) at 1:3 and bottle to our specification. This is a deliberate choice: extraction is its own craft, and we'd rather name a partner who does it well than pretend we do it in-house.
IV.
Finished bottles come back to us. We check each batch, label it, and only then release it for sale.
Documents