About the Leather
As a fisherman and conservationist, the materials I use need to meet high standards for both quality and environmental impact. All the leather I use come from animals that are the by-products of the food industry - none are raised only for their skins. I use vegetable tanned leathers wherever I can due to their lessened environmental impact and the beautiful patina they develop over time. I select leather from known tanneries so the chain of custody can be easily tracked and all parties can be held accountable.
Cowhide
The cowhide I use, I source from two primary tanneries: one in the USA, one in Italy.
- Conceria Walpier - By far the most elegant of leathers that I offer. Their leathers are buttery smooth, consistent, and age with grace. They are a member of Pelle al Vegetale, a consortium of Tuscan tanneries located on the Arno river that meet high standards for sourcing, waste treatment, and sustainability. I use their leather in all my products.
- Hermann Oak - The other remaining vegetable tannery in the USA. I use their leather in various products for lining, stiffening, or support.
Shell Cordovan
Shell cordovan is vegetable tanned and finished by hand. It takes 6 months from start to finish.
- Rocado - Located in Toscana, Italy, the Rocado tannery has been producing shell cordovan since 1982.
Goat Hide
The goat hide I use comes from Alran S.A.S., located in the Tarn region of Southern France. I use their "Sully" line of combination tanned leather for the pockets of my zip wallet and the custom reel case.
Fish
All fish leather is the by-product of the fishing/meat industries. The salmon, cod, and wolffish skins are tanned in Iceland using geothermal power. The Nanai Salmon is vegetable tanned in Germany.
The sturgeon is vegetable tanned in Portugal, and is a byproduct of the meat and caviar industries.
Shearling
I source my premium shearling from The Nugget Company in San Antonio, Texas. They've been raising sheep for four generations and supply tanned shearling hides to the world.