Hard cider with tea and Chai spices (tea with cardamom, clove, cinnamon, ginger and vanilla).

Hard cider with ginger and lemon juice.

Cider made from organic apples.

Cider made from organic apples.

Cider made with Méthode Champennoise.

Cider aged in Calvados barrels.

Braggot aged in Linie Aquavit barrels for two years.

Cider produced at Zapiain (Spain) with the help of Lervig. The cider has a slight carbonation from its natural fermentation. Made with Pecan apples, Maple and Tolosa.

BA Still Mead with loads of cherries

Black Currant Session Mead.

Blackberry. Semi dry, no carbonation and a lot of wine flavors. Half of the mead is barrel aged in used red wine barrels for two years and the rest of the mead is fermented in new oak barrels. It was blended a few month ago and now it's ready to be served. It has a balanced sweetness from the honey, nice fruitiness from the blackberries and a lot of oak from the barrels.

Raspberry Session Mead.

Peach Session Mead.

Sparkling Cherry Pineapple Mead

Number one rated cider. Blueberry Cider (Apple cider with blueberry juice).

Mead with ineapple and vanilla beans.

Made with mesquite blossom honey and aged in Bourbon barrels.

Blackberry, Blueberry and Raspberry mead.

"This semi-sweet mead is an ultimate expression of strawberries, honey and vanilla."

Blackberry, Blueberry and Raspberry mead aged on Tahitian Vanilla Beans.

Two honeys, dark muscavado sugar from Mauritius, Canadian maple syrup, Tahitian vanilla beans and Turkish sultana raisins.

Fermented drink lmde with "Cormes" from very old Sorbus Domestica trees.

Session mead with blood orange, dried lime fruit and coriander seeds. Carbonated.

Semi-sweet mead aged on tahitian vanilla beans and aged in new american oak.

100% bitter apples were used. First fermentation with local indigenous yeast, then with sugar and selected yeast. Bottle conditionned.

Cider made with different varieties (at least 20) of old trees growing in a "stony" soil. Lots of potential to age in a cellar.

Vintage hand crafted apple sparkling wine from fresh farm pressed traditional Estonian juice apples. Wild yeast used for primary fermentation. Bottle fermented for at least six months according to traditional method.