07/10/2026
I half expected them to sulk!
Live cultures don't always take kindly to being moved, and ours had spent years in the same spot at Townsend Farm.
So since the first three tanks left the farm, I have checked on them more often than I would like to admit.
I'd like you to see where they live now.
Welcome to our new fermentary!
The first time I walked in with everything set up, I thought it looked more like the set of a science fiction film than a place where we ferment fruit.
Every one of our tanks is now in here, and the move went smoothly from start to finish.
And the cultures?
They are blissfully fermenting away, as if nothing had happened.
We managed all of this without disrupting production, so there will be no delays to your orders.
Nothing about how Tibico is made has changed either.
It is the same whole fruit and roots, fermented slowly for ten days by the same family of cultures, with no added sugar, no sweeteners and no artificial flavourings.
The new building also brings us something I have been looking forward to for months.
Our Scientific Steering Board will be housed under the same roof, so the people studying fermentation and the tanks doing the fermenting will work side by side.
I am looking forward to what we can learn together, because there is still a great deal to understand about what happens inside those tanks.
People were fermenting food long before anyone could explain what was going on inside the jar.
We have far better tools for asking those questions now.
But I am still grateful, every day, to be a small part of this ancient tradition and helping to further our knowledge.
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