Our Limoncello Mead is a lemonade mead fermented with wildflower honey and blended with our house made Limoncello. Each bottlle is infused with 30 mg of Gorilla Glue. (ABV 30%)

Our collab with Doozie’s Pizza, this is their house made Szechuan chilli honey and we gave it a 50 mg makeover (infused with 50mg of Gorilla Glue, ABV <1%).

CUVÉE no1 is a blend of chapters 4 + 6 from volume 3.* We then conditioned it on New York maple syrup and infused it with 60 mg of cafe racer.

Our 2nd Anniversary Blend is a take on our Blackberry, Black Currant, Pineapple Mead (Vol. 2 Chapter 3). This time we further conditioned it on fresh coconut chunks and graham crackers.

Vol.3_Ch.2 is a raspberry and lychee mead fermented with Honeysuckle honey. This batch was conditioned on raspberry blossom honey and infused with 30 mg of Pink Runtz. (ABV 14.8%)

Vol.3_Ch.5 is a ‘lemonade’ mead fermented with red bamboo honey. It was then conditioned on yerba-maté, dried black limes, Persian cucumber and star thistle honey. Each bottle is infused with 30 mg of Zkittlez. (ABV 14.9%)

HUN NY #7. Each bottle contains 2oz. of Orange Blossom honey from Howland’s Farm, NY and is infused with 50mg of Haze. (ABV <1%)

Our gold plated logo goblet. 4.74 oz.

Vol.4_Ch.3 is a hazy blueberry, blackberry, strawberry mead fermented with knotweed honey. We then gave this batch our ‘Cobbler’ treatment, and wet hopped it with 30 mg of Godfather OG. (ABV 15.5%)

Vol.4_Ch.4 is a hazy lemonade mead fermented with star thistle honey. We then gave it a ‘Lemon Meringue Pie’ treatment, and wet hopped it with 30 mg of the award winning Biscotti Sherb. (ABV 12.7%)

Vol.4_Ch.5 is a hazy blueberry, blackberry, strawberry mead fermented with knotweed honey. It was wet hopped with 30 mg of Gorilla Glue. (ABV 15%)

Vol.4_Ch.6 is a blueberry, cranberry mead fermented with wildflower honey. We conditioned this batch on cashews and wet hopped it with 30 mg of Purple Panty Dropper. (ABV 14%)