Bee Immortal
Bee Immortal, est. 2015. A timeless, crafty, gluten-free and gut-healthy boozy beverage
Tasting Notes
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Style & Specialties
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).
Cyser
Mead made specifically with apple juice/cider.
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.
Historical
Specializes in reviving ancient or cultural mead traditions and recipes.
Braggot
A hybrid of mead and beer (fermented with both honey and malted grain).
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.
Sustainability-Focused
Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.
Honey Varietals
Mesquite
Smoky, molasses, roasted nut, deep caramel tones
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
Orange
Bright citrus perfume, sweet orange zest, clean floral finish