This mead is fermented using local raw honey from the Darling Downs, fresh filtered rain water from our skies as well as freshly juiced apples from Stanthorpe. Once fermented, it then aged well with cinnamon & clove.
Winter time it’s best served room temperature in a port glass or even slightly warmed. On the warmer days, it goes great over ice. Add a dash of soda water if you want to add some bubbles or even a shot of cinnamon whisky.
