This is where I started, and honestly where I still have the most fun. Pepper mead is a tightrope. Enough honey to pull you in, enough heat to make you regret how fast you drank it. I build each one to open sweet and finish with real fire, never burn for the sake of burn. Small batches, raw honey, fresh peppers, no shortcuts. In this line you'll find Burning Hive, my very first mead, a tri‑pepper fire mead of raw honey with habanero, ghost, and chili; Ghostfire Mesquite Reserve, smoked mesquite honey with jalapeño, habanero, and ghost pepper; Ring of Fire, a pineapple‑habanero mead; and Verde Fuego, jalapeño and cilantro with a squeeze of lime.