Thistle and Stag
Thistle and Stag. We make Mead the old fashioned way. Our honey is local to our region and never pasteurized or boiled.
Tasting Notes
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Style & Specialties
Traditionalist
Dedicated almost exclusively to honey, water, and yeast. They prioritize the pure expression of the honey over adjuncts like fruit or spice.
Chouchen
A specific regional mead from Brittany, France (often associated with buckwheat honey and apples).
Medovukha
A Slavic honey-based alcoholic beverage, usually lower ABV and faster to produce.
Morat
Rhodomel
Mead fermented with rose petals or rose hips.
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).
Cyser
Mead made specifically with apple juice/cider.
Melomel
The broad category for mead fermented with fruit.
Pyment
Mead made specifically with grape juice or grape must.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Acerglyn
Mead made with honey and maple syrup.
Oxymel
A medicinal or culinary mead made with honey and vinegar.
Braggot
A hybrid of mead and beer (fermented with both honey and malted grain).
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.
Spiced Mead
Mead where dry spices define the dominant aromatic and flavor structure, typically warm, resinous, or baking-spice profiles.
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.
Honey Varietals
Sage
Light herbal floral, slightly savory, clean dry finish