1 bottle of each of our 6 meads (Honigbiene, Schwarzwald, Anbruch, Bienenstich, Apfel-Honigwein and Höhepunkt)

2 bottles of each of our 6 meads (Honigbiene, Schwarzwald, Anbruch, Bienenstich, Apfel-Honigwein and Höhepunkt)

Apfel-Honigwein "Apple Honey Wine" is a traditional cyser aged in a Woodford Reserve Bourbon barrel. Northern Spy apples pair up with wildflower honey and start to sing with the integration of the bourbon; notes of spice, leather, a touch of cocoa, a little smoke, toasty oak and vanilla cream with a hint of butterscotch.

Bienenstich "Bee Sting" is inspired by the German dessert that shares its name. Dark wildflower honey, maple syrup, and brown sugar are fermented together before being aged in a Jack Daniel's Tennessee Whiskey barrel and flavored with vanilla and almonds.

Höhepunkt "Culmination" is the culmination of a lot of mead mad science that has helped shape Waldmet Cellars up to this point. A mead made with organic wildflower honey, tart cherry, and lots of herbs & spices (16 different ones), then aged in a Templeton Rye Whiskey barrel. Think about it like the smoothest Manhattan you've ever sipped.

Schwarzwald "Black Forest" - Mead made with Wildflower Honey, Sorghum Syrup, Tart Cherry, and a blend of Licorice Root, Lemon Balm, and Elderflower - Dry

Anbruch "Beginning" is a mead made with wildflower honey, coffee, blackberries, and raspberries. The coffee was specially roasted for us using 100% solar power by Off Grid Forever. Aged in a Templeton Rye Whiskey barrel.

A full-strength, barrel-aged version of our Gewürzkuchen "Spice Cake" session mead. A full-bodied mead made with avocado honey, figs, spices & herbs* aged first in a French oak Grgich Hills Estate Cabernet Sauvignon/Merlot barrel, then a Woodford Reserve Bourbon barrel.
*Ginger, Lemon Peel, Rosehips, Plantain Leaf, Yarrow Leaf & Flower

Honigbiene "Honey Bee" - Bottle-conditioned, lightly-carbonated Mead made with Wildflower Honey - Dry

Waldhonig "Forest Honey" - Traditional Mead made with Wildflower Honey - Off-dry