Partnering with a community of keepers in SE QLD, from Stanthorpe to Ipswich, we’ve fermented raw honey to bone dry, then back sweetened with more honey, cinnamon, ginger, clove, orange peel and vanilla. It’s winter in a glass, but sessionable.
The challenge was to balance all the spices, while maintaining a warming presence but only delivering a 5% carbonated mead. Loads of vanilla and cinnamon to bring the sweet and spice, followed by layers of orange peel, honey sweetness and finally a very soft undertone of clove. – Working Title
