Zymarium Meadery

Melomel. The Endless series seeks to maximize all the flavors the ingredients have to offer. This water-less liquid dessert was made by combining premium blueberries from the PNW, very special Florida Gallberry blossom honey, and even more blueberries. It was then aged with a special blend of oak Gallberry Blossom honey from Geneva, FL! A rich, deep dark purple mead with all the complexities of blueberries: Sweet and Tart, Floral and Tannic, combined with the buttery-sweet molasses-like Gallberry honey. Perfectly balanced, super fruity, and will easily improve with age for the next few decades. Fun fact for fruit nerds: These blueberries were over 18 brix!!

Melomel. Endless Blueberry on 500 pounds of cashews to infuse rich, buttery, nuttiness into the mead for an unforgettable experience. (Not so) Fun Fact! Nearly 50% of the mead was absorbed by the cashews!

Bochet. Our Triptych Nectar series showcases the complex layers and depth of flavor imparted from select third-use barrels. We picked up some very wet stout barrels from our friends at Angry Chair Brewing back in February and filled them with a special Bochet! (Caramelized Black Mangrove Blossom Honey). This Snow Angel stout barrel previously held Apple Brandy. The result is a mead-stout hybrid with beautiful barrel-aged and apple brandy notes, it perfectly showcases everything we love about this series. A collaboration with Angry Chair Brewing (Tampa, FL)

Bochet. Our Triptych Nectar series showcases the complex layers and depth of flavor imparted from select third-use barrels. We picked up some very wet stout barrels from our friends at Angry Chair Brewing back in February and filled them with a special Bochet! (Caramelized Black Mangrove Blossom Honey). This Adjunct Trail stout barrel previously held Double Oaked Bourbon, we then gave the barrel-aged mead the Adjunct Trail treatment! Which was 100 pounds of toasted coconut and hazelnut coffee! The resulting mead is a category unto itself, this is a “pastry mead”, truly a decadent liquid dessert. (Not so) Fun Fact! Over 25% of the mead was absorbed by the coconut! A collaboration with Angry Chair Brewing (Tampa, FL)

Melomel. Our very first wild/sour blueberry Mead! Wonderfully tart, sparkling, and layered with complexity. Made from refermenting the "Endless" blueberries with the native yeast and natural laco-fermenation, then benefiting from an extended skin contact, a long with new French oak, for over two months!

Melomel. A Corporate Ladder Collaboration for their 8th Anniversary, they made a beer version of this Mead called Fathomless Furlough! This tiki-style Mead was made from the finest Florida Orange Blossom honey and then conditioned on Pink Guava, Pineapple, Meyer Lemon Zest, and Nicaraguan Rum Barrel Staves. Finally, we fat washed it with nearly 10 gallons of coconut cream! Inspired by Moody Mixologist's Beach Blossom

Metheglin. Sweet Tropical Mead made from Yellow Clover Blossom Honey and infused with over 260 lbs of real Pandan leaves! Pandan is a tropical plant with long, bright green leaves, often called "Asian vanilla" for its sweet, aromatic profile. It has a distinct nutty, grassy, and floral aroma, often described as a mix of creamy coconut, almond+hazelnut, and jasmine rice, making it a staple for desserts, rice dishes, and drinks in Southeast Asia. This prized leaf combined with an incredible honey from North Dakota—both of which have notes of vanilla and cinnamon thanks to their natural coumarin content—allows their flavors to intertwine to create a mead that is incredibly tropical and comforting, with notes of pineapple and a long nutty finish that keeps you coming back for another sip. The beautiful green leaves infuse the mead with a beautiful green color as well. We are proud to showcase this plant's complexities using only real leaves and no artificial flavorings

Coffeamel. A sweet coffee mead, in collaboration with Lineage Coffee! [Batch 4 - Florida Blackberry-Black-Gum-Tupelo Honey x Ethiopian Yirgacheffe, Worka Coffee]. Brood Coffee is the highest award winning coffee Mead in the world! Winning a Gold Medal at the Mazer Cup (the hardest competition in the world) and receiving a 90+ score (92 to be exact) from a panel of a dozen Sommeliers at the Mead Institute’s US Open. Pairing our mead with a harmonious coffee profile, and cold "brewing" beans directly in the mead unlocks a whole new symphony of flavors

Honey. Big sweet traditional Orange Blossom Mead meant to showcase the beautiful honey from the Showcase of Citrus area of Central Florida. Notes of candied oranges, citrus, floral white flowers. The Soliloquy of Nectar series showcases the flavors, aromas, and terroir of an exceptional honey transformed into a sweet traditional mead. In creating the meads in this series we wanted each honey to speak for itself, without fruit or spices to share the stage. This is the truest form of Mead. The bees gather nectar from every flower growing in a specific area during a season's bloom, and then turn it into a unique honey. This local honey was kept raw, and just like our meads, never heated or filtered in order to preserve the pollen and delicate enzymes...from flower...to bee...to bottle

Metheglin. Based on the famous Indian dessert! Black Mangrove Mead with fresh Cardamom, a touch of Rosewater, and