Summary: With an avid interest in archaeological and historical research he has been making mead using traditional pre-modern techniques, wild yeast and local, often foraged ingredients since 2000. With a license in 2010 he founded the first commercial meadery in New York State, and opened the first meadery in New York City. These meads have been embraced by the natural wine community and are served at some of the finest restaurants and bars in NYC. This episode we talk with Raphael Lyon of Enlightenment Wines Meadery.
