Mead

Mead is a traditional fermented alcoholic beverage produced by the yeast fermentation of diluted honey, and one of the oldest intentionally produced alcoholic drinks in human history. Archaeochemical evidence from Neolithic pottery at Jiahu in northern China indicates the presence of a mixed fermented beverage containing honey, rice, and fruit, dating to approximately 7000 BCE, placing honey fermentation among the earliest known beverage technologies (McGovern et al., 2004). Across Europe, Asia, and Africa, mead later developed into culturally distinct regional forms and became deeply embedded in agricultural, ceremonial, and medicinal traditions. In modern fermentation science, mead is recognized as a unique honey-derived beverage in which the varietal floral-source honey composition strongly influences aroma, mouthfeel, and aging behavior (Iglesias et al., 2014).

Produced from 100% pure North Dakota honey.

A floral, medium-sweet mead with subtle heather aromatics, silky honeyed depth, and a lingering, warming finish.

Bee-to-bottle, baby!

Pair with: blue cheeses, cured meats, spiced nuts, crème brûlée, or dark chocolate desserts.

Chemistry Profile

Stage	Alc. (% v/v)	°Brix	pH	TA (g/L)	Malic (g/L)	RS (g/L)
Harvest	—					—
Bottling

Availability

Packaging

References

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