Orlando’s Zymarium Meadery has new draft and bottled meads starting Saturday, November 18th.
From Zymarium Meadery:
We have a special bottle release happening
Saturday, Nov 18 at Noon!
The original mead has been described as Thanksgiving in a glass, and this barrel-aged version is even better! Tart cranberries balanced by Meadowfoam honey, which has big notes of marshmallow and vanilla, with a little bit of clove. The final addition of cinnamon and French oak brings everything into balance.
Barrel-Aged Heart of the Tempest
Heart of the Tempest aged for 8+ months in new French Oak barrels, then we replaced the volume lost (15%) to the barrel with Soliloquy of Nectar: Meadowfoam, this blend brings this mead into it’s final form, finally taming the tempest!
In addition to the bottle release, we have a few new meads on draft:
Hazelnut Coffee Grove
One of our top-selling meads since we opened our taproom was our Vanilla Espresso Mead, made with Lineage’s 431° coffee beans. After our first coffee mead sold out, we experimented with decaffeinated beans, in order to create a rich coffee mead that could be enjoyed deep into the night.
This new Hazelnut Coffee Grove mead was created using our favorite Florida honey – Black Mangrove – which has notes of caramel and butterscotch. We then aged it on Lineage’s (decaffeinated) Colombian Coffee beans which have big chocolate notes.
Root of Malus
We knew we wanted a spiced cider style mead for the Fall, but we didn’t want to do something traditional. So we combined local Orange Blossom Honey, with fresh pressed New York Apples, African Ginger Root, Indian Ginger Root, and lightly toasted hazelnuts to create something totally new.
About Zymarium Meadery
Zymarium Meadery is an award-winning meadery focusing on using local honey, unique flavors, and quality ingredients. We make all of our meads onsite, just 20 feet from the taproom where they’re served.
Since a mead can never be better than the quality of its ingredients, we use only the best honey we can find. We source our honey from as many local sources as we can, usually within two hours of Orlando, ensuring that our our meads are not only hyper local, but the money goes back to growing local hives and bee population (drink mead, save the bees!). We only use honey that has not been heated ensuring that the volatile aromatics and enzymes of the honey are preserved. Our local honey is unfiltered, just like our meads, to preserve the local pollen.
We take a modern approach to mead making, applying all the latest science of both wine- and beer-making to ensure our meads unlock the true potential of the honey while focusing on continually exploring new flavor profiles, taking full advantage of the fact that all honey tastes different!