A semi sweet traditional made with clover honey barrel aged six months. 50% in an Apple Brandy Barrel, 50% in a Brown Sugar Rum Barrel before blending together.
Sweet brown sugar and faint apple on the nose.
Delicate apple on the palate transitioning into a baked apple brown sugar medley.
This session style on the dryer side of semisweet, is hopped with citra and mosaic hops.
Floral hops and citrus on the nose.
Orange, lemon and lime join a slight honey taste on the palate.
Best enjoyed chilled.
A sweet capsicumel, with chocolate Carolina reaper peppers, cinnamon, and cocoa nibs. Cinnamon and chocolate on the nose. Cinnamon leads to sweet chocolate, followed by a slow burn of spice on the palate.
Best enjoyed at room temperature.
A sweet capsicumel, with orange, coriander, vanilla and a Carolina Reaper pepper.
Bright orange and a hint of vanilla on the nose.Sweet orange cream on the palate, leads to a slowly building heat.
Best enjoyed at room temperature
A semisweet dry hopped traditional with citrus, using Centennial and cascade hops.
Hops and citrus aromas, then aged in a merlot barrel.
Orange peel adding a richness to the hops on the palate. Rounded out by a complex grape finish.
Enjoy chilled or room temperature
A semi sweet Bochet mead.
Hints of caramel, burnt toffee, and toasted coconut on the nose.
Warm notes of caramel, graham cracker, toasted coconut, and burnt toffee continue on the palate.
Enjoyed best at room temperature.
A full bodied semi-sweet melomel, with blueberries, black currants and black pepper. A bright jamminess of complex fruits on the nose. A flash of tart followed by sweet fruit, rounded out by a hint of black pepper. Best enjoyed at room temperature. 13.9%