Mother Nature was busy making up for lost time in March. We got seven inches of rain at Rogue Farms during the month, about 45% more than normal.
But considering that 2013 was one of the driest years on record – a little extra rain is exactly what we need.
February was wet. March was wet. April is starting off wet. We were just about ready to give up on spring when we saw the first leaves of the season on our neighbor’s hazelnut trees.
As agri-fermenters who grow a proprietary palate of flavors for our craft beverages, we’re always noticing how little changes add up to big ones. Our hop bines in Independence are almost a foot tall. The honeybees are leaving the hives earlier in the day and spend more time foraging. At Rogue Farms in Tygh Valley, the first blossoms are just starting to come out on our cherries, apples, peaches and plums. Soon the hops will be ready for stringing, staking and training; the hives will be buzzing; and the orchards will be bursting with color.
Spring will get here, someday. We just have to be patient and trust that Mother Nature knows what’s best.
In the meantime, we’re still cleaning up from winter.
Six months from now, the orchard floor will be dry and the nuts will be falling from the trees. We’ll grab some of the nuts from this year’s harvest and truck them to the Rogue Brewery and Distillery in Newport where will roast them and then infuse them into Rogue Spirits Hazelnut Spice Rum.
Growing beer and spirits from bottom land to bottle isn’t always pretty, but you can taste the difference in every Rogue Farms craft beverage.
Please join us this spring for another season of Growing The Revolution!