Hill Top Berry Farm & Winery
Tasting Notes
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Style & Specialties
Morat
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, etc.).
Rhodomel
Mead fermented with rose petals or rose hips.
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.
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
Chestnut
Strong, bitter-sweet, woody, tannic, slightly smoky, very complex
Clover
Light, clean, sweet, vanilla-like softness, extremely neutral base honey
Cranberry
Tart, thin-bodied, sharp acidity, light red berry aroma
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Strawberry
Very subtle berry aroma, light floral sweetness, delicate finish
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