Semi-sweet black cherry mead with black currants, aged in maple syrup soaked bourbon barrels
Well, it BEE morrow and it’s time for breakfast with a hint of some good old southern hospitality! Our SWEET SORROW recipe was aged for two months in barrels straight from kentucky ;) that were sent up north and filled with pure vermont maple syrup. The only sorrow here will be when this bottle is all gone!
500ml @ 14% abv
Enjoy at room temperature
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