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I thought he was just a random truck driver. Turns out, the guy I’d been chatting up for 20 minutes in our parking lot was the CEO of Meridian Hive, a quickly growing Austin company that produces delicious drinks - often involving mead.
Cayce Rivers is equal parts unassuming and passionate. Quick to give credit to his team of drink alchemists, but eager to dive deep when the moment calls for it.
As a big tote full of dark liquid emerged from the back of his delivery truck, Cayce hopped down to explain the 200 gallon gift he was dropping off at Crowded Barrel.
The blend of an exotic mead and muscat wine didn’t fit their current product lines, but it was still too good to be homeless. One suggestion from Jake Clements (co-founder of the Texas Whiskey Festival), and 2 phone calls later - we’re all diving headfirst into a funky distillation experiment.
What happens when you run a blend of mead and wine through a whiskey still? Yah, MB. We aim to find out, and you can bet your bottom dollar we’re doing an episode about it.
~ The Magnificent Bastard
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