Spontaneously fermented cherry mead aged in an old Plantation rum barrel for 12 months.The mead is made without any added water or yeast. It’s solely fermented from the yeast and bacteria naturally present on the cherries. The cherries had 14 days of skin contact, before only free-run juice was collected.The barrel-aging brings tropical notes of coconut, vanilla and caramel, together with a velvety, soft mouthfeel, to the dense, but bright and tart cherry mead.