A freeze-concentrated cherry mead (or ice melomel if you will).
What happens when you take an already ultra-concentrated no-water melomel - and go even further by freeze-concentrating the cherry component, cutting its water content in half?
You get an insane saturation of pure cherry flavor, a glass-destroying lacing and an explosive acid/sweetness balance which let the flavors of pure cherry and honey linger forever.
Well, that's our opinion. What's yours?
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*144 bottles made*
Honey variety:
Wildflower
Cherry variety:
Stevnsbær
Locally sourced honey and berries
*The vintage year refers to the harvest year of the ingredients*
Marlobobo