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Sap House is always pushing the threshold of where mead can go, and Kombucha is a killer example of this. They use black tea leaves and co-ferment them with NH wildflower honey, producing a distinct beverage that is one-part kombucha, and one- part mead. On the nose, quaint herbal and vegetal fragrances, with a subtle honey aroma. Light, sour, and slightly astringent, but balanced with a tangy sweetness and underlying kombucha funkiness that this country has come to know and love.