Black Mountain Ciderworks + Meadery

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.

Specializes in reviving ancient or cultural mead traditions and recipes.

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.

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

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

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

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

Light herbal floral, slightly savory, clean dry finish

Deep caramel, dried fruit, medicinal herbal richness, thick mouthfeel

Cinnamon-like spice, caramel sweetness, long clean finish

Intense herbal spice, savory notes, slightly medicinal finish

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

Cooling menthol, sharp herbal freshness, clean finish