Hey unadventurer, Thanks for trying our mead, and then finding a bottle. I am Frank and I started Golden Coast Mead with two friends. Now I'm the CEO (a.k.a. doer-of-things-that-no-one-else-has-direct-responsibility-for) and Head Mead Maker. We are a small company (5 employees), and we're young, but we're committed to making the best, most authentic mead we can and delighting people with it. To that end, we don't filter, pasteurize or add preservatives to our mead; we craft it to be delicious, balanced and refreshing. However, since we bottle with some residual sugar and yeast, there is a risk of overcarbonation resulting from bottle conditioning. Some of the best breweries in the world have encountered this problem (Lost Abbey, Dogfishhead and more) and what defined their success was how they solved it and dealt with their customers who had less than awesome experiences. An overcarbonated bottle is a problem, and I'm sorry you had one. In order to make it right, please come into the tasting room in Oceanside when we're open and mention this conversation to Ryan, our tasting room manager, he will make it right for you. On the technical side, we are now drying our meads out to less than 1 brix, and clarifying them using coldcrashing further than ever before in the hopes that we can achieve natural clarity and effervescence. Going forward, over-carbonation should be a low probability risk. However, if you or anyone else encounters it, please reach out to us and we'll make sure you leave GCM stoked. Thanks again for your time and effort trying our meads. Please come by the tasting room in Oceanside and we'll make sure you have a good experience. Cheers! Frank