Key takeaways
- We start with UK-grown fruiting bodies and wild Finnish chaga.
- Hot water extraction uses ultrasonic extraction.
- A separate plant-derived ethanol extraction follows.
- Each tincture contains only mushroom, purified water and ethanol.
This is how we make our tinctures, from mushroom to bottle.
1. The mushrooms
We start with UK-grown fruiting bodies of Lion’s Mane, Reishi, Cordyceps militaris and Oyster, and wild chaga from birch in Finland. No grain-grown mycelium. See Where Our Mushrooms Come From.
2. Hot water extraction
We extract the mushroom in hot water, using ultrasonic extraction to help break open the tough fungal cell walls. See Ultrasonic Extraction for Mushrooms.
3. Ethanol extraction
Separately, we extract the mushroom in plant-derived ethanol, which draws out compounds that water leaves behind. See Alcohol Mushroom Extraction Explained.
4. Combining
The two extracts are carefully combined into a single tincture. See Dual Extraction Explained.
5. Bottling
Each batch is bottled in amber glass and labelled with its batch number and best-before date.
What goes in, and what doesn’t
Each tincture contains the mushroom, purified water and plant-derived ethanol. No fillers, no grain, no added preservatives.
The Spore & Bloom Standard
- Fruiting bodies, and wild-harvested chaga
- Known origin
- Dual extraction
- Nothing added
- Small batches, made in Dorset
- Honest language
See our extraction process and Inside a Spore & Bloom Batch.
