What future plans does Adam Ringham have for expanding his alchemy works and sparkling meads?

I have a few clear directions I’m excited about with the alchemy work and sparkling meads.

First, I want to refine and expand the line of botanical, double‑fermented sparkling meads like the orange blossom, neroli, melissa, and rosehip batch you saw. Each will be crafted around a specific emotional or experiential theme (rest, focus, celebration, togetherness).

Second, I’m working toward more pairing-driven experiences: curated dinners where the mead, food, and botanicals are all designed as one ritual—like the lamb lollipops with black mangrove honey and peri‑peri.

Longer‑term, I’d love to offer small-batch seasonal releases and eventually in‑person workshops on “culinary alchemy” so people can learn to do this themselves.

Is there a particular style of mead or botanical combination you’d be most interested in seeing next?