Raspberry Maple Mac

Heavily toasted macadamia nuts meet maple syrup from a small maple farm out of New York. With a similar approach for nut additions as we used for Cellar Reserve #001, we ultimately experience a jammy raspberry backbone in this mead. However, as the palate acclimates to the initial fruit acidity, the flavors shift more towards what is best described as “rancio”. Earthy, savory, umami, black truffle, nutty, toast, and brown butter flavors is what prompts us to use just this single descriptor to encapsulate the range of flavors. This is one that begs for time to breath. Given the fruit choice as the anchor, this product will continue to evolve and expand throughout the course of an evening or with continued time in the bottle.