Raw, unfiltered, local honey was combined and fermented with two yeasts and a special blend of spices: black pepper, coriander, and cardamon. Ken has tried a wide variety of spices with honey wines and this is one of his favorite combinations. This blend yields ginger notes although no ginger is used and is wonderfully aromatic and warming. Enjoy it as an apertif or late night sipper... Look for others in coming years. All will age well, further blending and evolving over time … and just like with each sip at any time, you will find new flavors and aromas.