* Label Art: Anthony “YNOT” LaMantia @ynotcreates

 

 

 

 

Avery Mae

Black Raspberry and Black Currant mead made with Kentucky wildflower and PNW Meadowfoam Honey. Aged on Tahitian Vanilla Beans and French Oak. 11.1% abv. 

 

 

Continental Terzetto

Boysenberry and Blueberry mead with Black Currant, Maple Syrup and Cinnamon. 13.7% abv. 

 

 

Pineberry

Pineberry mead made with overly ripe Pineberries and Hawaiian Monkey Pod Blossom Honey from Wao Kele Honey. 15.5% abv. 

 

 

Conglomeration 

Apple, Honey, Blueberry, Black Currant, Boysenberry, Cotton Candy Grape, Cherry and Pear Mead. Made with Wildflower and Meadowfoam Honey. 12.6% abv. 

 

 

Cassis Vanil 

Black Currant mead with Vanilla. A combination of Polish and New York Black Currants paired with a blend of Kentucky and Indiana Wildflower fall harvest honey. Aged on a plethora of Bourbon Madagascar, Papua New Guinea Tahitian and East Africa Ugandan Vanilla Beans. 13.7% abv. 

 

 

Sticky Apples

Apple mead with natural flavors. A Caramel Apple inspired mead made with caramelized Kentucky Wildflower honey, fresh pressed local Apple Cider from Gomoll Farms in Yorkville, IL and Peanuts. 12.3% abv. 

 

 

Rubus Terzetto

Red Raspberry, Black Raspberry and Purple Raspberry mead made with Wildflower Honey and 3 Raspberry varietals from Lake View Berry Farm (WI). 13.3% abv. 

 

 

Cuvee Noir

Black Currant, Black Raspberry, Boysenberry, Blueberry, Red Raspberry, Purple Raspberry mead with natural flavors (Maple Syrup and Cinnamon). For this mead, we blended 4 of our biggest and boldest melomels that we have released so far. 25% Avery Mae, 20% Continental Terzetto, 25% Cassis Vanil, 30% Rubus Terzetto. 13.9% abv.

Pink Drink 

Pink Guava and Red Prickly Pear mead made with Florida Orange Blossom and Hawaiian Lemon Blossom Honey. Aged on Ecuadorian Vanilla Beans. A collaboration with Burnt Barrel Meadery. 12.5% abv. 

 

 

Lemon Blossom 

Lemon Blossom traditional mead made with Hawaiian Lemon Blossom honey. 13.5% abv. 

 

 

Bluet Vanil 

Blueberry mead with Vanilla. Wild Mountain Blueberries paired with Kentucky Wildflower Honey. Aged on Ecuadorian, Tahitian and Madagascar Vanilla Beans.  12.8% abv. 

 

Apple Strudel 

Apple mead with Vanilla and Cinnamon. Fresh pressed local Apple Cider from our good friends at Gomoll Farms in Yorkville, IL paired with Kentucky Wildflower Honey. Aged on Ecuadorian Vanilla Beans and Saigon Cinnamon. 12.3% abv. 

 

 

 

 

 Gaia

Apple mead aged in a Whiskey Acres "Blue Popcorn" Bourbon barrel. Locally souced Apple Cider from our good friends at Gomoll Farms in Yorkville, IL. This years blend consists of Blondee, Jonagold, Jonamac, Spigold, Grimes Golden and Honeycrisp. Fermented with Kentucky wildflower honey, we then aged this cyser in a freshly dumped "Blue Popcorn" Bourbon barrel for 3 months. 13% abv. 

 

 

 Den City

Boysenberry and Marionberry mead with Hawaiian Coffee Blossom honey and Pacific Northwest Meadowfoam honey. Aged on American Oak. A collaboration with Second City Meadery. 13% abv. 

 

 

Amethyst 

Black Currant and Purple Rapberry mead. 13% abv. 

 

 

Gin Barrel Aged Amethyst

Black Currant and Purple Raspberry mead. Aged in a Koval Gin Barrel for 3 months. 13% abv. 

 

 

 The After Party 

Lehua Blossom mead aged in a Geneva Lake Distillery Rum barrel for 3 months. A collaboration with Klausing Mead & More. 13% abv. 

 

Rum Barrel Aged Bananas Foster Macaroon 

Banana mead made with caramelized wildflower honey, Vermont Maple Syrup, Toasted and Raw Coconut, Ceylon Cinnamon and Tahitian Vanilla Beams. Aged in a Geneva Lake Distilling Rum Barrel for 4 months. 14% abv.

 

 

Wereldwijd 

Black Currant mead with toasted and raw Coconut, Ceylon Cinnamon and Tahitian vanilla beans. A collaboration with Tuber Meading & Blending.
14% abv. 

Demiurge 

Black Currant and Blueberry Mead with Vermont Maple Syrup, Ceylon Cinnamon and Tahitian Vanilla Beans. A Collaboration with Seventh Circle Meadery. 14% abv. 

Fat Albert 

Bochet style mead made with caramelized honey. Aged on Toasted and Raw Coconut, Organic Cacao Nibs, Ceylon Cinnamon, Peanuts and Tahitian Vanilla Beans. Aged in a Whiskey Acres “Blue Popcorn” Bourbon Barrel for 6 months. A collaboration with Hex Meadery. 14% abv. 

Xananafoam

Banana mead w/ Meadowfoam Honey. Aged on Madagascar and Tahitian Vanilla Beans. 14% abv. 

Jubilee

Michigan Montmorency Cherry mead with Madagascar vanilla beans. Aged in a Whiskey Acres Blue Popcorn Bourbon Barrel for 4 months. A collaboration with Flight Tasting Room & Bottle Shoppe. 14.9% abv. 

Avery Mae batch 2 

Black Raspberry and Black Currant mead with Meadowfoam honey. Aged on Tahitian vanilla beans and French Oak. 13.6% abv. 

Pineapple Eye Scream 

Pineapple mead with Lactose and Madagascar vanilla beans. A collaboration with YNOT. 13.7% abv. 

Amethyst batch 2 

Purple Raspberry and Black Currant mead.
12.5% abv. 

Tenebrous 

Black currant, Black Raspberry, Purple Raspberry, Cabernet Sauvignon Grape, and Aronia Berry mead. 13% abv. 

Keys To Paradise 

Key Lime mead with Graham Cracker, Ceylon Cinnamon, Madagascar Vanilla Beans and Coconut. 13% abv. 

Brandy Barrel Aged Amethyst 

Purple Raspberry and Black Currant Mead. Aged in a Star Union Spirits Cabernet Sauvignon Grape Brandy barrel for 4 months. 12.7% abv. 

 

Rubus Duet

Purple Raspberry and Red Raspberry mead. 13.6% abv. 

 

Stroopwafel

Bochet style mead with caramelized wildflower honey, Graham Crackers and Ceylon Cinnamon. 12.3% abv. 

 

Apple Strudel batch 2

Apple mead made with local Apple Cider from Gomoll Farms (Yorkville, IL), Madagascar Vanilla Beans and Ceylon Cinnamon. 13.6% abv. 

 

Gin Barrel Aged Avery Mae

Black Raspberry and Black Currant mead with Meadowfoam Honey and Madagascar Vanilla Beans. Aged in a Koval Gin Barrel for 6.5 months. 14.7% abv.

 

Granicus 

Apple, Red Raspberry, Black Currant mead. 13.2% abv. 

 

Nanajack

Bochet style Banana mead with caramelized honey, Madagascar Vanilla Beans, Ceylon Cinnamon and Vermont Maple Syrup. 13.3% abv.