Recreate this board for the cheese lover in your life by pairing The Fawn, The Doe, and The Blue Jay with strawberries, raspberries, prosciutto, chocolate, and Anna’s Ginger Thins.

Make the perfect picnic board by pairing The MoonRabbit, The Doe, The Blue Jay, and Vat 17 with fresh cherries, green grapes, nectarines, strawberries, pears, crispy crackers, candied pecans, and orange-infused dark chocolate.

A classic ploughman’s lunch board for one is made complete with our 7 Year Proprietor’s Grand Reserve aged Cheddar paired with ham, pickles, eggs, red onion, fig jam, and a petit baguette.

Freshen up with a summer veggie crudités platter featuring The Doe, The Blue Jay, The Fawn, and Vat 17.

The Blue Jay + a dirty gin martini = the happiest happy hour. Pair with green olives, and stuff a few with blue if you’re feeling adventurous.

Recreate this board with The Rattlesnake, The Fawn, Vat 17, The Doe, and The Blue Jay paired with lemon curd, berries, dried cherries, green pear, dark chocolate, and pistachios.

The Indigo Bunting is more than welcome at the cookout. Use it to finish off a steak salad with baby potatoes and halved grape tomatoes.

Pair The Carawaybou with summer sausage, Dot’s Pretzels, and Miller High Life at your next kick back.

The Rattlesnake paired with a margarita, tortilla chips, and Nutcrack Firecracker pecans is the ultimate summertime vibe.

For a quick and casual snack on a busy work day, grab dried cherries, pistachios, and buttery crackers to accompany Vat 17.

Summer stone fruits like nectarines, plums, and cherries spotlight The Fawn’s sweet finish. Add buttery crackers, crisps, and fig jam to round out the pairing.

The herbal essence of The MoonRabbit blossoms when paired with the notes of Valencia orange peel and coriander in Blue Moon’s Belgian White. We might have this pairing more than once in a blue moon.

The creamy, buttery, vanilla taste of Key West-based Papa’s Pilar Rum is the perfect match for The Doe. Enjoy the pairing in the sunshine for best results.

Try The Indigo Bunting paired with Willamette Valley Averæn Pinot Noir and red grapes for the perfect after dinner indulgence.

The aromatic Blue Jay and MoonRabbit make for a bold and flavorful pairing. Add red grapes, pears, sea salt dark chocolate, pistachios, dried pineapple, dried apricots, sweet potato chips, prosciutto, and salami to make it a meal.

3 Year Reserve AA Grade Cheddar + jammy Blueberry Kombucha from Nessalla = an extra happy, NA happy hour.

Booch fans, this one’s for you! Try Nessalla Juniper Rose Kombucha with The Blue Jay for a sweet and refreshing after work treat.

A cozy wine night calls for pairing Charles Krug Cabernet Sauvignon with Vat 17 and The Stag.

Serve up a cheese and chocolate board with The Doe and The MoonRabbit paired with rosé, chocolate truffles, einkorn cookies, berries, fig and nut cake, and your favorite crackers and charcuterie.