We used some unique approaches to making this mead. Hand-collected wild blackberries from the South Coast of NSW; allowing the wild yeast to start fermenting the fruit before adding our house culture; fermented with native lemon myrtle.
We 'dry herb'd' the lemon myrtle to utilise any bio-transformation that might take place**
Dry tannic fruit under-waves upfront, slight sweetness seeps through followed by the lemon myrtle gently lifting yet reinforcing the flavour of our honey and wild adventures.
A brut mead that is reminiscent of a natural skin contact or orange wine.
This batch underwent 6 months of bottle conditioning and secondary fermentation prior to its release.***
3 standard drinks
**At the moment this exact process and results is still undergoing research in our laboratory so results are relatively unknown until further accumulated data.
***Just like a red wine or some popular Australian sparkling and pale ales, yeast will be evident. Allow to settle when chilling and gently pour off the lee's prior to enjoying.