Amrita Park Meadery
Amrita Park Meadery, est. 1940. Amrita Park Meadery is a small boutique meadery that specialises in crafting small, carefully curated batches of mead.
Tasting Notes
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Style & Specialties
Estate
The meadery operates its own apiaries. They manage the bees and the land, ensuring total control from flower to bottle.
Traditionalist
Dedicated almost exclusively to honey, water, and yeast. They prioritize the pure expression of the honey over adjuncts like fruit or spice.
Tej
An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, etc.).
Melomel
The broad category for mead fermented with fruit.
Pyment
Mead made specifically with grape juice or grape must.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Hydromel (Session Mead)
Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.
Sparkling Mead
Mead that is intentionally carbonated, either through secondary fermentation or forced carbonation.
Hyper-Local
Sources honey within a very tight radius of where the mead is produced and consumed.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Honey Varietals
Sage
Light herbal floral, slightly savory, clean dry finish
Avocado
Dark, buttery, molasses-like, savory vegetal undertone, mineral-rich finish
Strawberry
Very subtle berry aroma, light floral sweetness, delicate finish
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
Acacia, Black Locust
Very light, delicate floral sweetness, subtle vanilla notes, clean finish, slow crystallization