Monks Meadery
Tasting Notes
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Style & Specialties
Estate
The meadery operates its own apiaries. They manage the bees and the land, ensuring total control from flower to bottle.
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).
Traditional Mead
Honey, water, and yeast only. No added flavors.
Hydromel (Session Mead)
Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.
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.
Honey Varietals
Cranberry
Tart, thin-bodied, sharp acidity, light red berry aroma
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Mango
Rich tropical sweetness, waxy fruit body, slightly resinous finish
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
Carrot
Earthy, root-like sweetness, slightly spicy vegetal notes
Rosemary
Piney, resinous herbal notes, clean cooling finish