Sap House - Willin'

This mead was made using what we call the, "Smokey Pete" method. We smoked the New England wildflower honey, local heirloom crabapples and plums using apple wood and chaga. Once the honey and the fruit was smoked, we diluted it with water and fermented it. After fermentation, we aged this mead in scotch/whiskey barrels for 12 months. Willin' is one of the hardest, laborious meads we have made.