Fermentation begins with organic black currants, yielding a naturally sweetened fruit wine. Organic lavender buds—harvested by Wilderbee Farm in Port Townsend and Jardin du Soleil in Sequim—are steeped in brandy, gently derobing their botanical essence. The brandy-infused lavender is then delicately blended into the black currant wine. Once a soft floral fragrance is unveiled, the wine is enriched with a final transfusion of brandy, custom-distilled from Finnriver cider, offering warmth to balance its richness. Sweet.