Wine Half Bottles

Dessert mead built on Blue Angel, plus apple pie spices (cinnamon, nutmeg, mace, clove, vanilla).
Gold Medal Winner 2022 VA Governor's Cup.

Fig mead with pear and vanilla

A blend of Virginia heirloom apples from our friends at Albemarle Ciderworks. Yates, Goldrush, and Esopus Spitzenburg apples. Tart, tannic notes to complement the sweetness of Virginia honey.

Key Lime honey mead with key limes and cherries added.

*4+ on UNTAPPD*

Candied sugar and cocoa nibs treatment after the honey was fermented on Kviek yeast. Collab w King Fox

Compared with the flamboyant aromatics of the 1997, Yquem's 1996 plays it closer to the vest, although there is a lot going on. Light gold with a tight but promising nose of roasted hazelnuts intermixed with creme brulee,... Read More

This brilliant wine celebrates the history and culture of CrossKeys. The Ali is produced Eiswein style with Vidal Blanc and Traminette grapes, and aged for one year in neutral Oak barrels. This dessert wine is wonderful on its... Read More

From its start in 1821, Dolin Vermouth de Chambery has been the benchmark for fine French Vermouth. It is distinguished by its light, fresh and clean profile, which comes from a delicate wine base and more than thirty Alpine herbs.... Read More

This mead was one of the most popular in the Home Mead Making days and we felt it fell right in line with the Halloween season. We fermented Brazilian Wildflower Honey and Cotton Candy Grapes then aged the mead on additional Cotton... Read More

*4+ on UNTAPPD*

Carbonated Session Mead reminiscent of that special childhood soda.

*4+ on UNTAPPD*

Carbonated Mead inspired by Swedish Fish candy.

*4+ on UNTAPPD*

We said we would never make one, but I guess we lied. Our first PBJ mead introduced at a price point that won’t break the bank. Concord grape jam and roasted peanuts. We promise you’ll love it.... Read More

*4+ on UNTAPPD*

This recipe originated in our homebrew days, and we finally got around to making it commercially. PiñaCocoNilla starts with organic pineapple chunks and orange blossom honey, and then is rested on vanilla... Read More

Named after the three microbes responsible for creating our flavor from fermentation: Saccharomyces, Brettanomyces, and Pediococcus. This strong golden ale was aged for 19 months in French oak puncheons and exempflies what we... Read More

A blend of Vidal Blanc, Riesling, Vignoles, and Traminette. The grapes are frozen, then pressed.

Won a gold in 2020's Virginia Governor's Cup and was also selected to be in the Governor's case.... Read More