Barrel Aged Depeche Mjød Plus

A blend of California Cabernet Sauvignon grape must, Turkish pomegranates and hundreds of pounds of domestically sourced blueberries. We fermented the mead with a South African yeast strain commonly used for high intensity Shiraz. Then aged it on a blend of toasted American Oak, Cypress and Brazilian Amburana. It was then treated with white chocolate and vanilla. As the mead was wrapping up, we received the freshly emptied wheated bourbon barrel we selected from Old Elk, in which it was aged for 15 months.