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Explore Australia's ancient landscape through flavour.

Yaaraan Ambrosia

Yaaraan Ambrosia

from A$28.00

Naturally-fermented, low alcohol, honey-based, made like a spritzy pet nat. Oh, and delicious.

Yaaraan is the Pinjarup People’s name for Red River Gum (Eucalyptus Camaldulensis). The bees collected the honey from a site just near Pinjarra, in WA’s south-west. The trees grow to a very old age - some of the oldest known examples are 800 years old - and develop a large, sprawling structure. They’re very water hungry, and release toxins to prevent other trees, even their own saplings, from establishing too close to their roots to ensure that they don’t have to compete for water resources. Typically, they establish themselves along river or creek lines, even in river beds that are dry for periods of the year. This honey came from a river bed with loose, sandy soils and the site gets rainfall of just over 600mm/year. It’s inland, so it gets hot in summer and cold in water, but the climate is moderated by the landscape and native vegetation to some extent. The resulting ambrosia is lightly floral, has a loose acidity and the tannins and phenolics are present but not dominant. In one word, it’s a very pleasing ambrosia.

5% off when you order six bottles, 10% off any twelve bottles.

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Biscuity aromatics with a hint of wax, the palate is weighted more towards the back with a delicate sour plum character, round tannins, drying phenolics and creamy texture. Fizzy, fresh and low alcohol. Versatile with vegetables, cooked seafood dishes and soft cheese.

Yaaran is an Aboriginal name for Red River Gum. A medium-bodied honey with the sweetness slightly more dominant on the back palate, it tastes like dried peach. This comes from Pindjarup, south of Perth.

Fermented for 10 months on full lees then bottled with touch of remaining sugar for spritz, just like a pet nat. Apiculture by Sawyer’s Apiaries, made by Lou. 5.5% ABV.