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Mazer's Choice
Melchemy: Apricot Cinnamon — Cask(C)
Apricot Mead
with Cinnamon
— Cascade Mountain Water
— Apricots & Cinnamon Bark
— Spiced Rum Oak Barrel Aged
tasting notes
— tart apricot forward
— subtle cinnamon nose, caramel finish
— 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.

Our bioregional address:
toward a new understanding of place
From the forested banks of Panther Creek a tributary of the Wind River watershed in the central Cascade Mountains within the Columbia River Gorge ecoregion of the Cascadia bioregion defined by the temperate rainforests of the North American continent a jewel on the Pacific Rim's ring of fire Earth
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