Key takeaways
- We make each tincture in deliberately small batches in Dorset.
- Most of our mushrooms are UK-cultivated; chaga is wild-harvested.
- Our tinctures contain only mushroom, water and ethanol.
- We only make sustainability claims we can stand behind.
We make our tinctures in small batches in Dorset. This article explains what that means for how we work, and how we think about sustainability.
What “small batch” means for us
We prepare each tincture in deliberately limited quantities. That lets us watch every stage closely, from the mushrooms we choose to the bottle they end up in. See Inside a Spore & Bloom Batch.
How we think about sustainability
- Cultivated mushrooms: most of our mushrooms are cultivated in the UK, rather than collected from the wild.
- Wild chaga: chaga must be wild-harvested, so responsible collection matters. See Chaga Harvesting and Sustainability.
- Nothing unnecessary: our tinctures contain only mushroom, water and ethanol.
- Glass packaging: our amber glass bottles can be recycled.
✎ Your words: add any specific, documented steps you take, such as packaging choices, shipping or waste. Only include what you can stand behind. Delete this note before publishing.
Honesty about sustainability
Sustainability claims are easy to make and hard to prove. We’d rather tell you what we actually do than make broad promises.
Mushrooms and the bigger picture
Fungi play a vital role in ecosystems, and mushroom cultivation can make use of by-products. See Oyster Mushrooms and Sustainable Cultivation and How Fungi Decompose Wood.