R&D Never Tasted So Good

From the Archives:  Another batch of test batches while we were planning the project.  Honey and water!  How hard could it be?  Traditional mead can typically take a year or longer to ferment.  Then longer to mature.  I've had the privileged of some very fine mead aged over 7 years.  7 years, however, is a bit long to wait to share mead with our friends.  After extensive research and tasting, formulating and tasting, fermenting and tasting,  and tasting, we have dialed in some excellent mead and cider.  Then we have the long task of starting up for production and more tasting.  At least we don't have to drink all the production batches ourselves!     

Twisted Horn Team