Backed By Bees

The meadery operates its own apiaries. They manage the bees and the land, ensuring total control from flower to bottle.

Mead intended for long-term aging (often years).

An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.

A Nepalese honey wine.

Focused heavily on medalling in competitions to validate the quality of their mead.

Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).

Mead made specifically with apple juice/cider.

The broad category for mead fermented with fruit.

Mead made specifically with grape juice or grape must.

Focuses on regionality and expression of place; using only honey, water, and adjuncts sourced from a specific geographic radius. Emphasizes single-region honey sourcing, minimal blending across regions, restraint in adjuncts that override origin, and emphasis on floral and environmental expression.

Honey, water, and yeast only. No added flavors.

Mead made with honey and maple syrup.

Known for producing meads with experimental flavors.

Specializes in reviving ancient or cultural mead traditions and recipes.

A hybrid of mead and beer (fermented with both honey and malted grain).

Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.

Mead that is matured in wooden barrels (oak or similar) for flavor extraction and structural development.

Mead that is intentionally carbonated, either through secondary fermentation or forced carbonation.

Sources honey within a very tight radius of where the mead is produced and consumed.

Mead made using caramelized or burnt honey that is heated prior to fermentation, producing deep toffee, molasses, and roasted sugar notes.

Mead fermented using non-commercial yeast strains from the environment or raw materials.

Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.

Light, clean, sweet, vanilla-like softness, extremely neutral base honey

Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated

Very mild, oily, neutral sweetness, extremely light body

Light herbal floral, slightly savory, clean dry finish

Soft berry aromatics, gentle acidity, light floral honey backbone

Nutty, seed-like flavor, waxy texture, mild sweetness

Buttery, silky sweetness, vanilla-like smoothness, non-crystallizing

Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region

Bright citrus perfume, sweet orange zest, clean floral finish

Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth

Earthy, root-like sweetness, slightly spicy vegetal notes

Piney, resinous herbal notes, clean cooling finish