Harvest and Cultivation


Our wild-harvest practices seek to minimize impact on the forest (and to improve forest health) through the use of intelligent and sustainable pruning. Bottom branches of trees are carefully pruned, leaving the middle layers and canopy intact. This ensures the tree will have plenty of branches left to thrive while providing the benefits of increased airflow and light for saplings (while removing invasives) at the forest floor.

Before Harvest

Some of our species are not common at lower elevations so we work with the U.S. Forest Service and acquire permits for harvests in National Forests. The USFS provides guidance towards a healthy intersection between species preservation, active forest management, wild-fire mitigation and sustainable harvesting.

After Harvest

In the following video, Ian discusses some of the sustainability issues with harvesting for essential oil production and ways that we work to meet the ecosystems’ needs first.

Seasonally, we are blessed with perennial and annual “weeds” such as Goldenrod, Mugwort, Yarrow and many others. ¬†For these batches there is less of a sustainability concern as populations are prolific but we still make sure to leave dispersed stands of flowers for pollinators and genetic diversity. Harvesting for these seasonal batches is a labor-intensive process so we have only produced a few to date, but we are working hard to do more of these very special distillations. If a species is endangered or under threat, we will not wild-harvest it (such as the Eastern Hemlock tree, threatened by the Hemlock Woolly Adelgid).

Waste as Food

Wherever possible, we pursue the Cradle to Cradle principal; “waste” from one system serves as feedstock for another system. We source most of our conifer batches from storm-damaged trees, no-spray landscaping trimmings or existing forest/land-clearing and development projects. Our Ginger essential oil is made from “waste” organic Ginger root pulp that was juiced at a local kombucha brewery. All of our spent distillation materials are composted or used as mulch.

Our Forest Farm

Our distillery is on a remote 45-acre forest farm at the back of Pine Branch Cove along the Big Laurel Creek in Madison County, NC. This wilderness has incredible biodiversity, 3,400′ peaks and many species that are rare to find in significant populations elsewhere. We have a few acres of field that we are beginning to organically cultivate with native herbs such as Mountain Mint and Scarlet Bee Balm, as well as a few selected herbs we have a particular love for and are well-suited for our temperate almost-rainforest climate. The terraced garden sits at 2,800′ elevation and is irrigated with the abundant spring water that constantly spills from the exceptionally high water table. We hope to offer oils from these crops by the end of 2017!

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