Killavullen, Co. Cork

Wild Irish botanicals, refined for the modern larder.

From our base along the River Blackwater, we reimagine native ingredients like Hawthorn, spruce, and sweet woodruff into bright ferments ready for plating, service, and pantry shelves.

6 Weeks Cold Maceration
Batch 014 Traceable Harvest
Chef Grade Plating & Service
Evening sunset over the Kingfisher House fields
The Collection

Two hero ferments, one roaming residency barrel.

Hawthorn clusters used for the vinegar

Coastal Hedge

Vinegar

Wild Hawthorn, crab apple blossom, and charred lemon leaf. Rounded acidity with River Blackwater minerality.

Read notes
Sloe berries used to layer the shrub

Midnight Hedge

Shrub

Pours with hedgerow berry, burnt honey, and spruce tip bitters. Built for spritzes, highballs, or zero-proof pairings.

Read notes
Sunset landscape over hedgerows

Residency Barrel

Seasonal

Limited ferments with Irish and UK chefs exploring meadowsweet, elderflower pollen, spruce, or wood sorrel.

Wild Irish hedgerow
Ethos

Native botanicals, handled with softness.

Hawthorn berries are gathered within 24 hours of peak blush along the River Blackwater near Killavullen, then layered with gorse, spruce, or crab apple for natural brightness. We explore the gentle side of foraged ingredients—less tonic shot, more restaurant-ready.

Sourcing

Licensed foragers with recorded coordinates and batch logs.

Craft

Three-phase fermentation with tastings scheduled at each gravity checkpoint.

Landscape

Soft light, Blackwater mists, and hedges of hawthorn.

River view near hedgerows
Evening walks along the river guide the harvest calendar.
Clusters of native berries
Clusters of berries capture the mineral finish we chase.
Spruce tips and berries
Supporting botanicals are handled like culinary mise en place.
River valley horizon at sunset
River Blackwater mists inform the mineral cues in every batch.
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