Redstone Meadery
Redstone Meadery, est. 2001. all-natural, balanced meads, using only high-quality honey with real fruits and spices
Tasting Notes
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Style & Specialties
Great Mead
Mead intended for long-term aging (often years).
Melomel
The broad category for mead fermented with fruit.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Experimental
Known for producing meads with experimental flavors.
Hydromel (Session Mead)
Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.
High-Gravity Mead
Mead fermented from a high sugar concentration must, resulting in elevated alcohol potential and dense fermentation dynamics.
Barrel-Aged Mead
Mead that is matured in wooden barrels (oak or similar) for flavor extraction and structural development.
Sparkling Mead
Mead that is intentionally carbonated, either through secondary fermentation or forced carbonation.
Still Mead
Mead that is non-carbonated and not intentionally effervescent.
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
Clover
Light, clean, sweet, vanilla-like softness, extremely neutral base honey
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Tupelo
Buttery, silky sweetness, vanilla-like smoothness, non-crystallizing
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region