Thistlerock Mead Company

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

Dedicated almost exclusively to honey, water, and yeast. They prioritize the pure expression of the honey over adjuncts like fruit or spice.

Mead flavored with spices or herbs (cinnamon, vanilla, hops, 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.

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 matured in wooden barrels (oak or similar) for flavor extraction and structural development.

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.

Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated

Light herbal floral, slightly savory, clean dry finish

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