In 1995 Gordon Hull, a geologist-turned-brewer, tried his hand at making sparkling wines from honey. What began as a casual experiment led to a singular fascination with the remarkable variability of flower nectar and, subsequently, to the formation of Heidrun Meadery.
For 15 years the meadery operated as a one-man enterprise out of a small, light-industrial warehouse in Arcata, California, but in 2012 Gordon transported his operations 300 miles south to a former dairy farm in Point Reyes Station, just north of the Golden Gate Bridge. Here, Gordon has expanded his mission to include a commercial beekeeping operation, experimentation in the cultivation of bee-friendly, high-yield nectar crops and an extraordinary travel destination for worldly enthusiasts of wine, nature and conviviality.
