Batch Mead
Batch Mead, est. 2010. Family-owned tasting room crafting small-batch meads and hard ciders since 2010. Owner Derek Busch focuses on using local honey and real fruit, fermenting only the honey for all alcohol content. Gluten-free with all health benefits of pure honey.
Tasting Notes
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Style & Specialties
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.).
Traditional Mead
Honey, water, and yeast only. No added flavors.
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.
Sustainability-Focused
Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.
Honey Varietals
Cranberry
Tart, thin-bodied, sharp acidity, light red berry aroma
Mango
Rich tropical sweetness, waxy fruit body, slightly resinous finish
Sage
Light herbal floral, slightly savory, clean dry finish