The first release is made at Yeovil, in south Somerset, within the dairy country of the English West. A named town.

Cool even air. Rain through every month of the year. Grass that grows deep and slowly. The herds remain at pasture for the greater part of the year, and the milk is the record of it.

Milk is taken only when the pasture stands at its richest. The carotene drawn from that grass carries the colour and the caramel into the butter. Butter of that season alone is kept.

The butter is certified organic, from herds fed on grass. Certification is held at the dairy and entered against the release, never claimed in the abstract.

One butter, chosen for its taste and for the season standing behind it. Nothing is blended to steady a variable source. Nothing is added afterwards. No oils, no colourings, no flavourings, no preservatives.

The butter is clarified the long way, held at a low heat until the water has left it and the milk solids have caramelised, then strained. The making is itself the preservation.

Each batch carries the date of its production and the date of its packing, taken at the moment of making and printed upon the jar. The season on the label may be read against the jar in hand.

Every jar bears a batch number that returns to a single run of butter, one dairy, one season. Small batches are what allow such an accounting.

Organic certification and the results of batch testing are published for a release as they are held.