New brews abound and mead madness (New Hampshire, USA)

From manchesterinklink.com

Ancient Fire

On Thursday, March 5, Ancient Fire Mead & Cider is releasing a new honey wine named Goldenwood (14.1 percent). It’s a four honey blend aged in a Four Roses bourbon barrel for nine months, creating a complex mead with a long, smooth finish. 
Between March 11 and 15, Ancient Fire will be dropping four new meads to celebrate its second anniversary (see events section below for more details). The first three will be available on March 11.

The first is Winter Hum (7 percent), which they released for the first time at their first anniversary celebration. It’s a draft style mead with cold brewed coffee and maple syrup. The cold brew comes from Swift Current Cold Brew and the maple comes from Four Saps Sugar Shack in Lyndeborough.

Next is Jackpot! (7 percent), a brand new draft mead, made from Hawaiian coffee blossom honey and flavoured with vanilla bean and tart cherries picked at the Ancient Fire property in Manchester. 

They are also releasing Bucka-Wheat Bonzai (15.3 percent), a barrel-aged honey wine made with two honeys and apple cider. It was aged for 10 months in a rye whiskey barrel. It’s described as being rich, complex and super flavourful like a baked apple dessert, but still smooth and approachable.

Finally, on March 13, Ancient Fire is releasing a new apple draft-style mead called Yet Another Cyser (7 percent), made with mesquite blossom honey and New Hampshire apple cider from Fall 2019. 

EVENTS

Ancient Fire’s 2nd Birthday will be celebrated from March 11 through 15. They will be celebrating with the release of four new meads (see above) and will be hosting two VIP ticketed events on March 11 and 12, and then open hours Friday, Saturday and Sunday that weekend. 
To close out the celebration, they will have Sangria Sunday on March 15 and will be bringing back a fan favourite sangria, the Tai Fighter. This is a riff on a Mai Tai cocktail, made with lime juice and a house-made bitter orange and brown sugar syrup and topped off with their mead Making Sand Castles, which is made with Hawaiian macadamia blossom honey. 
They plan on making this concept into a mead and releasing it later this spring.

https://manchesterinklink.com/brew-news-mashup-march-5-neipa-takeover-continues-new-brews-abound-and-mead-madness/