Importing the Unexpected: The Origin of Quality Ferments
I never planned on becoming an alcohol importer. For over a decade, I was simply a drinks journalist. I specialised in America’s craft beer scene – primarily writing for Food & Wine – until they assigned me an article that changed my life: covering a craft cider event. From there, I dove headfirst into a proverbial pile of apples and quickly became one of the country’s top cider writers as well.
When my family and I moved from Brooklyn to Sheffield, I continued writing, making small batch cider from foraged garden apples, and advocating for independent drinks producers. But in 2020, things took another turn.
I was on a press trip in Normandy, France, attending an event called CidrExpo. I was there to taste traditional French ciders, but instead, I had a drink that literally changed my life. It was called Rheum, a sparkling Danish rhubarb wine made by Cold Hand Winery – something both completely unexpected and incredibly enthralling. I brought a bottle home to Sheffield. I shared it with friends and family. They went wild for it. The problem? You could not buy it anywhere in the United Kingdom.
Inspiration struck, perhaps aided by a bit of ABV: When Cold Hand told me they didn’t have an importer, I simply responded, “Well you do now.”
And with absolutely no knowledge of international trade, but boatloads of passion and drinks knowledge: Quality Ferments was born.
Quality Ferment’s mission could not be more straightforward: When I discover an interesting, inspiring, and downright delicious alcoholic beverage that you can’t get in the UK, we rectify that problem!
Initially, I ran this boutique Sheffield-based business on my own, but by 2023, the operation was growing faster than a wild yeast culture. I brought on a couple respected hospitality industry veterans, Joe Spriggs and Jonny Harrold, to help expand our reach and firm up our portfolio. Together, we look for drinks that surprise people and challenge expectations – and most importantly, brands we personally love and want to share.
Basque brands like Zapiain were my first cider loves. Vermont’s Shacksbury Cider is where I learned the basics of making cider myself. Aval is redefining the French cider market without compromising traditional methods. And as you’ve seen, the Cold Hand story is part of our DNA.
Every single bottle we import is something we genuinely love to drink ourselves – and a chance to elevate the drinks conversation. At Quality Ferments, we’re looking to bring that passion and discussion to your local bars and bottle shops.
Mike Pomranz – Founder of Quality Ferments
