Schramm’s Red Agnes is more finely balanced and perceivably less sweet than her Scottish cousin, Black Agnes. Red currants provide deep floral aromatics, a fruitier initial impression, more focused acidity, and a stunning cardinal hue. Lighter and more quaffable than Black Agnes, this mead is dangerously drinkable with a delicately balanced acidity which allows the honey and fruit to sing in harmony together.

Schramm’s Raspberry is a mead made from whole Michigan raspberries. The flavor is unmistakably fruity raspberry, reminiscent of Michigan summers, and is balanced by honey sweetness. Due to the high level of acidity from the berries, it can age gracefully for many years. A tribute to our home state’s strong fruit growing tradition, this was the first mead made by head meadmaker Ken Schramm. It holds a special place in our history as well as our cellar. This melomel pairs well with grilled Great Lakes salmon, salads, cheesecake, and summer evening bonfires by the lake.

Named for the River Tay — Scotland’s longest river — Tayberries were first cultivated in 1979 when Dundee horticulturist, Derek L. Jennings crossed Scottish red raspberries and the American ‘Aurora’ blackberry. Our Tayberry mead is named for Beira, a one-eyed giantess from Scottish mythology. According to legend, Beira is the Queen of Winter and mother of all other gods and goddesses. She built Scotland’s mountains, created Loch Ness, drank from the fountain of youth, and commands the weather.

Sweet, tart, and well-balanced, pure expression of Loganberry flavor and aroma. Amelia is a loganberry mead, and a newest addition to the Schramm family roster. In the early 1880’s Santa Cruz fruit breeder James Harvey Logan interbred Aughinbaugh blackberries with Red Antwerp raspberries, and the loganberry was born.