Honeygirl Meadery

An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.

Focused heavily on medalling in competitions to validate the quality of their mead.

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, silky, tea-like floral sweetness, very clean finish

Intense herbal spice, savory notes, slightly medicinal finish

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