Apricot Mead with Cinnamon - Melchemy Craft Mead

Apricot Mead
with Cinnamon

287

05/19

ingredients

— Cascade Mountain Water

— Apricots & Cinnamon Bark

— Spiced Rum Oak Barrel Aged

tasting notes

— tart apricot forward

— subtle cinnamon nose, caramel finish

pairings

— Indian cuisine (masala), almonds, wild game, Middle Eastern cuisine, mild flavored pastas

— rich, mild flavor desserts, yams, pumpkin/squash

Melchemy Meads are crafted dry: Apricot Cinnamon — Cask(C)

This selection combines apricots and local honey with cinnamon sticks for a slightly tart, subtly spiced selection. Add to that hints of vanilla from nine months of aging in a toasted oak rum barrel for a complex taste profile. Best enjoyed slightly chilled.

750mL [15.5% ALC/VOL]

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Apricot Cinnamon •

Flavors (Cask C)

Local Wildflower Honey -

We use honey from this ecoregion, derived from honeybees' pollination of mostly wildflowers and blackberry blossoms.

Apricot Rosaceae (Rose) - Prunus armeniaca

We source our apricots from the abundant Willamette Valley. Orchard grown and canned to retain flavor, we ferment with both the juice and pieces.

Cinnamon Lauraceae (Laurel) - Cinnamomum verum

This organic cinnamon comes to us by way of Indonesia. It would be great to find a local source, but alas, this plant is not fond of our Cascadian climate.

Spiced Rum Barrel Aged - Toasted American Oak

Our rum barrels are toasted American oak from Rose City Distilling in Portland, used to age a spiced rum for multiple years.