Ontario Honey Creations

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

Mead made specifically with apple juice/cider.

The broad category for mead fermented with fruit.

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.

A hybrid of mead and beer (fermented with both honey and malted grain).

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.

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

Rich tropical sweetness, waxy fruit body, slightly resinous finish

Light herbal floral, slightly savory, clean dry finish

Very subtle berry aroma, light floral sweetness, delicate 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

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

Cooling menthol, sharp herbal freshness, clean finish