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  • I haven't checked out the new tasting room (I'll update my review when I do), but I've been drinking Bos Mead for years. As a non-beer and picky-wine drinker, I can't rave enough about their delicious meads. I think my favorites are the Buckwheat, the Oaked Wildflower, and the Hammer Smashed Cherry, but I've truly enjoyed most of what I've tasted. They also do runs of seasonal or limited-edition flavors, and while they've tended to be a bit more flowery, sweet, or bubbly, they're still good. My husband and I attended a side-by-side honey and mead varietal tasting about a year ago and had the best time with medieval historian/mead-maker Colleen Bos and her partner. Being able to taste their meads alongside the honey used to make them was a great learning experience, and a great date too! We even got to taste the cranberry mead they put out last fall, albeit before it was quite ready for production. I was so impressed with their operation, especially that one end of their work space is essentially a scientific lab where they cultivate their yeast and run mead-making experiments. They obviously love what they do, and it shows. Bonus points for sharing historic facts about mead - I can't get enough of that kind of thing. There are so many reasons to support local businesses, in this case it's an easy decision. Amazing folks at the front of their field, delicious drinks, a dose of history and science, and now a location that also supports the arts. Keep it coming Bos... I am definitely a loyal fan.
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