Dragon Meadery
Tasting Notes
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Style & Specialties
Great Mead
Mead intended for long-term aging (often years).
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.).
Cyser
Mead made specifically with apple juice/cider.
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.
Hyper-Local
Sources honey within a very tight radius of where the mead is produced and consumed.
Bochet Mead
Mead made using caramelized or burnt honey that is heated prior to fermentation, producing deep toffee, molasses, and roasted sugar notes.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Honey Varietals
Clover
Light, clean, sweet, vanilla-like softness, extremely neutral base honey
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region