Collab #2: The Clocksmith is dry traditional mead that was fermented on an oaken barrel with quite the pedigree. First it held Heaven Hill Bourbon, after that it was used to mature The Belgian Owl whisky and finally Schuppenboer Trippel by brouwerij Het Nest got infused in the barrel. Post fermentation we added a minuscule ammount of brown sugar to up the mouthfeel and underline the Belgianny character attributed by the Schuppenboer.

The Clocksmith Is like a firm, dry white wine. It pairs wonderfully with seafoods, smoked fish or tappas. You should also try it to wow your guests with an out of this world Kirr or Dry Martini.