Schramm's Maravilla 375ml

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.

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.

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.

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 Madeline is our boysenberry mead, made with whole boysenberries and orange blossom honey. A cross between European raspberry, common blackberry and American dewberry, the boysenberry has a unique tannic flavor which combines wonderfully with carefully selected premium honey. The resulting mead is thick, jammy and extremely flavorful and pours dark purple with a very smooth, lightly tart finish. This mead is a tribute to our favorite, tiny release to date, Madeline June Schramm Naeger. Ten percent of sales of this mead are donated to the Royal Oak Beaumont NICU, where Madeline spent nearly the first three months of her life. She was beautiful when she was born, but we know she will continue to mature beautifully with age.

Schramm's Michigan Apple was made with a carefully selected blend of locally sourced and pressed Michigan apple varieties. The slightly drier, tart notes of the cider blend balance beautifully with the sweetness and body of the honey. This cyser is a tribute to our home state's beautiful fall days and our fine community of fruit growers.

Marionberry is a melomel made purely from Willamette Valley Marion Blackberries. Marionberry has a full, natural fruit acidity that is balanced by premium Orange Blossom honey sweetness to create an extremely flavorful mead. Very dark in color, the Marionberries provide a jammy, juicy fruit-forward character. This mead has great aging potential for many years, though it’s pure fresh fruit character may make it difficult to leave alone for long.

Schramm's Cranberry mead takes the distinct tartness of the earthy, fragrant and penetrating cranberry and matches it with the sweet, yet balanced style for which Schramm’s Mead is known. The pronounced acidity of the fruit demands to be offset by substantial sweetness, and the vast number and throaty nature of the berry’s flavor compounds requires pairing with a complex, full-bodied honey.

This earthy, brightly acidic mead balances the lingering tartness of whole blackberries and carefully selected honey. Intensely fruity with balanced acidity, a complex flavor profile and an earthy aroma, this mead is reminiscent of picking fruit on a mid-summer day. A strong option for the cellar, blackberry will continue to mature and develop in the bottle for years. Blackberry pairs well with creamy cheeses, duck, and veal.