Honey Pie Hives & Herbals

Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).

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.

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.

Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.

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

Bitter floral edge, vegetal greens, honeyed spring aroma

Strong herbal aroma, slightly musky, aging develops butterscotch depth

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

Light herbal floral, slightly savory, clean dry finish

Nutty, seed-like flavor, waxy texture, mild sweetness

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

Extremely light, cucumber-like freshness, grassy, clean and watery sweetness

Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth

Piney, resinous herbal notes, clean cooling finish

Cooling menthol, sharp herbal freshness, clean finish