Wild-Fermented Mead made with Birch Sap, Sumac, Chaga Tea and Black Tea from Waterbury, Vermont.

From the producer:

This honey wine was wild-fermented with birch sap, sumac, and our signature blend of Chaga tea and black tea. Aged on toasted oak for 10 months. This mead is an off-dry, sweet-sour expression that pairs well with Asian cuisine and simple desserts like cookies.