Traditional Mead

Produced via the traditional boiling method.  Honey was diluted with water to 24 Brix and boiled to denature and precipitate proteins.  The boiled honey water was then split into two separate fermentations: one in stainless steel and the other in neutral French oak barrels.  Fermentation was arrested between 3.5-4% residual sugar and the barrel fermentations were left to age sur lie for 4.5 months to enhance texture.  Following aging the tank and barrel fermentations were blended to increase complexity.

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