Koji, honey, yeast, fire.

Boop Goop is not a dual-extract tincture and it is not a powder in a capsule. Cordyceps and lion's mane go through koji. That extract ferments again on honey and yeast. Then we cook — slowly — until the alcohol is gone, and we finish with more honey, just to caramel.

Koji — Aspergillus oryzae — is the domesticated mold behind miso, sake, and shoyu. It pours out enzymes: amylases, proteases, cellulases, β-glucosidase. Mushroom cell walls are chitin. Those enzymes do not care. That is the first extraction.

1. 01

   Grow and harvest

   Fruiting bodies only. Cordyceps militaris when the clubs are orange through. Lion's mane in full cascade. Nothing grown out on grain and sold as 'full spectrum.'

2. 02

   Koji extract

   Steamed, cooled, laid onto rice koji. The mold colonizes the tissue. Enzymes take the walls apart. Cordycepin, adenosine, hericenones, beta-glucans become soluble. We press.

3. 03

   Honey and yeast

   The press is not the end. Honey and yeast start a secondary ferment — the extract lives a second time. Yeast will make alcohol. That is expected. It is not the destination.

4. 04

   Long, slow cook

   We cook it down, patiently, until the alcohol is gone. What remains is the mushroom work, the honey, and the body of the ferment. No harsh still as the main event.

5. 05

   Caramel, then the bottle

   More honey goes in and is taken just to caramel. The goop thickens. We bottle it. Shake it. That viscosity is the point.

Honey here is not a way to hide a weak extract. It is substrate for the yeast, then a finish. The bottle is honest about what is in it: cordyceps, lion's mane, koji, honey, yeast, water.