Down the Hatch! Green chiles from Hatch, New Mexico are the world's best! We find them being fire-roasted on nearby corner lots in Denver all autumn, and we enjoy them on our plate as well as in our glass. These peppers find their perfect match with smoky, woody mesquite blossom honey to form a dry capsicumel that chile fans absolutely adore. Fire up your taste buds by pairing Magdalena with aged or fresh young cheeses, pork, poultry, corn, tomato, egg, black bean, sweet potato, and pineapple dishes. It's a dry heat...
Our tribute to the Queen of Soul - La Supreme Femme Noir - is made from a smoky mesquite blossom honey and fresh picked blackberries, cuz Ain’t Nothing Like the Real Thing! I Knew You Were Waiting For Me to make something sweeter and Ain’t No Way I was gonna let you down. The Weight is over!
Serve it up cold with game birds, salmon, or pork accented with black pepper & lemon; earthy & savory foods; crème brûlée, mascarpone, or goat cheese.
This mead is like a Soul Serenade that will leave you with immense Satisfaction. RESPECT!
Matora (Cora) Gooseberry was born around 1777 to Moorooboora, the clan leader of the Murro-ore-dial Aborigines. She became Queen Cora Gooseberry after her marriage to King Bungaree, and she was a clan monarch and cultural knowledge keeper. AKA Kaaroo, and Queen of Sydney & Botany according to 1 of her 2 breastplates, she was often depicted in a headscarf and smoking a pipe.
Fruity & floral, tart & dry - it’s a classic combination of flavours that come into season together and is best served chilled. Orange blossom honey makes the flavours pop! Pair it up with fatty meats & fish, buttery or creamy desserts, and almond, candied ginger, or strawberry dishes!
Our Elizabeth is born of raspberry blossom honey, its pink rose cousin from our own gardens – very fragrant and flavorful. Off-dry delicate, this metheglin is a perfect celebratory toast for weddings and anniversaries, or the appropriate pairing to almonds and pistachios, Indian cuisine and deserts, raspberries, vanilla, yogurt and rice puddings.
Hazel is a semi-sweet clover blossom mead infused with Saigon cinnamon and coffee beans from our neighbors at Boyer’s Coffee, and finished with Guatemalan coffee blossom honey. It has hazelnut and vanilla undertones and will jazz up Vietnamese or Thai foods, tiramisu or crème brûlée, and dark dried fruits or dark chocolates.
Vonn-Yay is a style of mead known as a pyment, in which we’ve blended Colorado grown viognier grapes from Palisade with Eldorado Springs water and white star thistle honey. The result is a luscious sweet mead, rich in apricot flavour and aroma. Best served slightly chilled and enjoyed on love runs with coconut curried shellfish, apricot, peach, or mango chicken salads, spicy dishes, Pad Thai, sweet root veg, fruity tagines, and salty, creamy, or buttery cheeses. Catch her while you can!
We crafted a pyment with old vine zinfandel grapes, Eldorado Springs water, and light Colorado wildflower honey, then aged it for a year in local Downslope Distilling Double Diamond Whiskey barrels for another great tribute to the ultimate schusser on the slopes – Lindsey! This dry, spicy, full-bodied pyment has notes of cherries and raspberries, and really holds an edge with nice legs and a great barrel character. Match it up head to head with a peppery steak, pizza, charcuterie, lamb, burgers, or chili for a solid run! Can also be enjoyed après ski in a hot tub under the stars on a snowy night.
Presence of the Wampanoag Tribe on Martha’s Vineyard, and their cultivation of sasumuneash (wild cranberries) thereupon, dates back hundreds of years. They still grow on the island and celebrate the harvest on Cranberry Day, the second Tuesday in October.
Our Martha is a Colorado wildflower mead with a solid floral background, cranberries, and finished with rosemary from Bill & Donna’s gardens. Aged a year in Wyoming Whiskey bourbon and Bear Creek Distilling rye barrels, it’s light and dry with a quenching finish.
Pair with pates, turkey, duck, venison, elk, lamb, gravlax, squashes, goat cheese, pear, orange or lemon desserts, walnuts, apples, and figs, 2nd Tuesday in October or 4th Thursday in November.
Yellow clover honey , harvested from the vast open plains and National Grasslands area of North Dakota by a family operation in business for over 30 years. Delicate, dry, water white mead with hints of spice, pineapple, pear, and Yellow Delicious apple. Made with pure Rocky Mountain artesian spring water.
Coffee blossom honey derived from plants grown in the highlands of Chiapas, Mexico creates a light, complex, dry traditional mead. Tropical fruit warmth and licorice spice with a hint of caramel. The feeling of a sunny autumn day in a glass! Made with pure Rocky Mountain artesian water.
Our tribute to Ida is a mead made with both raspberry blossom honey and raspberries. Full-bodied and semi-sweet with a balanced tannin structure, this mead drinks well at room temperature or chilled, and plays nice with: BBQ, salmon, lemon or orange dishes, black pepper, ricotta, custards, dark or white chocolates.