Hi! Stacie here! I make this tincture from Chaga that we’ve hand harvested (often by my husband scrambling high up into a birch tree with his Silkie saw to cut it down). Next, the mushroom (well technically a sclerotia for the mycophiles) is dried, after which is it given a long soak in Prairie Organic Vodka (made in Minnesota like me!). Then, the leftover Chaga pieces are separated from the alcohol, and brewed into a strong decoction. This decocted liquid gold is added back to the alcohol, creating a strong and effective mushroom double extraction.
The benefits and uses are numerous and amazing! Don’t take my word for it….here’s a quote from the Newsletter of the North American Mycological Association….
“Chaga, in fact, has been used in Russian folk
medicine since at least the 16th century. It was used to
treat “consumption” and cancers, often stomach and
lung cancers, and it was likewise considered useful for
other common stomach and intestinal ailments such as
gastritis, ulcers, colitis, as well as general pain—thus a
panacea, held in high esteem in much the same way as
the Reishi and Lingzhi (Ganoderma lucidum) in the
Orient. Since 1955, a refined extract of the chaga fungus
(“Bifungen”) has been manufactured and sold in Russia
for the treatment of stomach and intestinal diseases.”
AND there are more uses for Chaga than I have the space to mention….here are some links to articles about it…
Ethically and carefully wild harvested by the Walker’s in the beautiful Northern Minnesota wilderness. We do not harvest from dead trees, only in the winter, and we hike out to find it in the remote areas away from spraying ( such as power lines and roads).
Ingredients: Organic, gluten free vodka (Prairie Organic Vodka, corn), wild harvested chaga (Inonotus obliquus), distilled water.
Double mushroom extraction: 25%-30% alcohol: 2 fl oz (60ml).