Gorse is a fact of life in Bandon, Oregon, a foreign invader originally brought to Bandon by Lord Bennett from Ireland, Unleashed on the wet, temperate Oregon coast, it flourished. The plant was used as a natural livestock barrier, as even goats prefer not to eat it (if any other food sources are around) and bees prefer other flowers despite its pleasant coconut-like aroma. It's tough, prickly/thorny, and dense. However, the blossoms have been used historically in Ireland to make dyes, tea, and wine. Paired with our desire for locally foraged ingredients and unique ciders, we've braved thorn and briar to create one of our signature ciders, which very-limited due to the difficulty in procuring the gorse blossoms.
"Burning gorse was responsible for the great Bandon Fire. I handpicked the blossoms from the prickliest nastiest plant known to man. I don't like picking it, so please don't drink it." - Trevor Gant, Gorse Picker In Chief
Floral, coconut, herbal tea, light, winey, backed by notes of chamomile and bitter almond