They started with a blend of orange blossom and polyflora honey and co-fermented it with Italian black currants, Chilean black plums, and US-grown blueberries. Then they aged the Mead on toasted Slovakian oak, sugar maple from Vermont, and Brazilian amburana staves. Finally, they added Madagascar vanilla beans and cream cheese flavoring for all the sumptuousness of New York’s finest.

And if that wasn’t enough, they let it mature for a whole year in a freshly emptied Willett Bourbon barrel!