Cape Town Mead Company
Cape Town Mead Company, est. 2018. Cape Town Meadery (est. 2018) rediscovers world's oldest fermented beverage, blending ancient African traditions with contemporary twists using only finest organic honey from indigenous African forests
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Style & Specialties
Tej
An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, 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.
Experimental
Known for producing meads with experimental 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.
Bottle-Conditioned Mead
Mead that undergoes secondary fermentation in the bottle, producing natural carbonation and further aging development.
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
Sage
Light herbal floral, slightly savory, clean dry finish
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region