Barnett’s Still house & Food Supply

Small stills and large kitchens and smokehouses

Barnett’s Still house & Food Supply Est. 1061 AF
Aaron Barnett built and managed the first smoke house in the area in the earlier days of Cauldrons hold.
The Still house as it has come to be known started as a single smoke house to dry meat for the winter. As the orchards and farms began to produce more foods and a few disastrous attempts at root cellar storage resulted in spoiled food Aaron built the still houses and storage facility in Cauldrons Hold. This business dehydrates fruits, vegetables and smokes meats for long term storage over the winter. In addition to this the Still house has a large wine and cider cellar of local origin that is produced here. Aaron has since died and his descendants operate this facility with the help of their young children and wives. An Ice house is in the works for longer storage of fresh game and other foods to be stored while awaiting preservation by dehydration of smoking. Some items are dehydrated apples, apricots, raisins & peaches, smoked elk and venison as well as sausages made by a local butcher, dehydrated herbs, vegetables such as zucchini and summer squash, Ettin Squash , Blood Squash in the winter and Goblin Peppers . Favored spirits are a hard cider made of apples, Barnett Cider. A local wine from a hardy white grape harvested from a local vineyard called Cauldrons White. Iron Ingot bourbon is produced in small batches and aged in the underground storage. Jellies and jams are also produced from Phoenix Berries or a large red grape grown at the vineyard. Fish from the river is either salt cured, dried, or pickled. A number of candied fruits such as the peaches and dried berries are favored treats for children as well as items packed into ration packs for the militia.