Cold Creek is the bar we reach for after a day of fencing, hauling, and mud. Peppermint and tea tree cut through the work, activated charcoal gives it the deep gray color, and rendered tallow makes it hard enough to last. The milk comes from our Nigerian Dwarf herd here on the farm — a breed that runs 6 to 10 percent butterfat against the 3 to 4 percent of standard dairy goats, which is what gives the lather its weight. The bundle adds the two things that actually make a handmade bar go the distance. The cotton saver bag turns the last thin sliver into full lather and works as a light scrub on its own. The dish keeps the bar up out of standing water, which is the single biggest reason a good bar dissolves before its time. Cold process, cured six weeks, made in Great Falls, South Carolina.