About Healdsburg Ferments
Although I've been playing around with test batches and recipes for years now, using my own garden as the source for peppers, it was in 2021 that the idea really started to take shape!!
We found a copacker capable of fermenting peppers right here in Sonoma County, and the first vintage was bottled in May of 2022.
In May of 2021, we planted out about 200 cayenne plants in Dry Creek Valley. Fast forward a couple months, and I was swimming in peppers. The peppers, along with 30 pounds of Alexander Valley garlic, were blended together, where they were fermented in steel and wood (retired Sauvignon Blancs barrels) for almost 9 months.
In May of 2022, we again planted out another 200 red cayennes, plus an additional 100 orange cayennes plants! This vintage is due to be bottled in July of 2023, stay tuned!