A new Seasonal Release, Wild Garlic Soy & Salt

Every year, wild garlic reminds us that spring has arrived. It pushes through the ground in early spring fresh, fragrant and impossible to ignore. A short window, and then it's gone again. We've learned to pay attention and act quickly.

Part of what makes this release special is where the wild garlic comes from. We forage some ourselves, with a little help from Landzicht Biologisch and guided by Hoekschewaards Landschap, who point us toward the best spots. There's something about gathering it with your own hands that stays with you. Everything that follows just feels more intentional.

Wild garlic has a quality that's hard to describe. It's green, alive and a little wild, but it also has a depth that develops over time. We were curious what would happen if we let it sit with our soy sauce, just long enough for the two to find each other. That's exactly what we tried. The wild garlic has been resting in our barrel for a year now, slowly becoming part of the soy sauce. This year, we added a second round of fresh leaves to the batch to bring back some freshness. Our way of trying to capture a bit of spring in a bottle.

Then we strained it out, dried the leaves, and mixed them with our soy salt. So, two products came out of this experiment: Wild Garlic Soy and Wild Garlic Salt. We didn’t plan to make both, but those leaves still had so much to give.

We could come up with all kinds of recommendations for using both products. But as some of you probably know… we aren’t chefs. We prefer to stick to brewing soy sauce. Still, with this being a seasonal product, it makes sense to try it with typical spring dishes. But we’d rather not say too much. These things are best discovered in your own kitchen, in your own time.

This is a seasonal release, available for a short time only, as it should be. But if you miss it this year, there’s a good chance it will return next spring. Wild garlic has a way of making sure we don’t forget about it.

Enjoy.