Fruit is the easiest way to show someone that mead can be more than sweet wine. I fold in real fruit at the right moment so it reads bright instead of syrupy, then let the honey and the fruit argue it out until they settle. In this line you'll find Skald's Bloodberry, a wild blueberry honey mead in the spirit of the old North; Pineapple Punch, a smooth tropical pineapple mead; Harvest Press, an apple cyser pressed at peak harvest and fermented slow; and Cranberry Christmas Reserve, a winter mead fortified with whiskey. Cherry Cheesecake Bliss rounds it out on the sweeter, dessert end.