Spontaneously fermented local raw honey; lemon and ginger added in secondary.

Spontaneously fermented local raw honey; muscadine grape and lime juice added only in secondary to maximize fruit esters.

Spontaneously fermented local raw honey; blood orange and whole vanilla beans and cinnamon sticks were soaked in secondary.

Spontaneously fermented local raw honey with peach, balanced by citric and malic acids for a bold sour peach flavor.

Spontaneously co-fermented watermelon and local raw honey with added watermelon and lime for bright acidity.

Chad’s Chai tea infused into our spontaneously fermented session mead for balanced spice without tannic bitterness.

Spontaneously fermented local raw honey with pumpkin added in secondary alongside a selection of spices.