This sparkling, pet-nat style mead is bubbly and fragrant up front, followed by intricate flavors of wild-fermented yeast and foraged herbs. Made from New York State honey, cherries, and apples, which are fermented together for six months before being infused with hand-picked sumac and rose hips. After aging for another six months in wood barrels, this bone-dry mead goes through a second bottle fermentation that produces its lively effervescence.
