Wild Gold – A Fermented Tribute to the Appalachian Pawpaw

The pawpaw (Asimina triloba), a rare and historically significant fruit native to North America's Appalachian forests and here in Delaware, has long been cherished for its tropical aromatics and creamy texture. Often referred to as the Appalachian banana, it provides a unique flavor profile reminiscent of mango, banana, and custard, making it an ideal candidate for fermentation. The distinctive fruit is green on the outside, but on the inside, it is very pale yellow to white and fibrous. The pawpaw's tropical taste is something you might not expect to find in the Appalachian Mountains.

Wild Gold utilizes raw honey as a primary fermentable sugar, while the addition of pawpaw introduces natural esters that enhance body and mouthfeel. The fermentation process is guided by HD A54, an ester-producing yeast strain known for promoting fruit-forward aromatics and delicate floral notes, complementing the pawpaw’s characteristics.

The label for Wild Gold, designed by artist Berserker Dan Art beautifully captures the essence of this creation. It depicts a nature spirit formed from pawpaw leaves and fruit, embodying the deep connection between this mead and the lush, untamed forests where pawpaw thrives. This artwork perfectly represents the wild yet elegant character of the mead—an homage to the Appalachian landscape and its rich history.