St. Ambrose Cellars

The meadery operates its own apiaries. They manage the bees and the land, ensuring total control from flower to bottle.

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

A Melomel specifically using soft berries (raspberry, blackberry, etc.).

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.

Honey, water, and yeast only. No added flavors.

Known for producing meads with experimental flavors.

Specializes in reviving ancient or cultural mead traditions and recipes.

Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.

Mead that is non-carbonated and not intentionally effervescent.

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.

Rich tropical sweetness, waxy fruit body, slightly resinous finish

Light herbal floral, slightly savory, clean dry finish

Dark berry aroma, jam-like sweetness, mild tartness, rich floral base

Light sweetness, subtle spice, faint cinnamon finish

Intense herbal spice, savory notes, slightly medicinal finish

Buttery, silky sweetness, vanilla-like smoothness, non-crystallizing

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

Bright citrus perfume, sweet orange zest, clean floral finish

Earthy, root-like sweetness, slightly spicy vegetal notes

Musky tropical sweetness, dense fruit aroma, high aromatic intensity