Cold-soaked aronia mead with vanilla beans.

7 days cold-soak before gentle pressing, followed by gradual feeding of local wildflower honey.

Even when cold-soaking the aronia berries to temper their tannic and earthy characteristics, they needed to be balanced out by a shit-ton of honey to really let their juicy characteristic shine. Ugandan vanilla beans adds some extra creaminess and smacks you in the face with caramelized vanilla notes.