Crafted Artisan Meadery

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

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.

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

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

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

Tart, thin-bodied, sharp acidity, light red berry aroma

Rich tropical sweetness, waxy fruit body, slightly resinous finish

Light herbal floral, slightly savory, clean dry finish

Soft berry aromatics, gentle acidity, light floral honey backbone

Dark, buttery, molasses-like, savory vegetal undertone, mineral-rich finish

Dark berry aroma, jam-like sweetness, mild tartness, rich floral base

Very subtle berry aroma, light floral sweetness, delicate finish

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

Musky tropical sweetness, dense fruit aroma, high aromatic intensity