August 17, 2015

What was once thought to truly be the nectar of the gods, mead is making a powerful return into the hearts and glasses of people across the country and the globe. One of the world’s oldest fermented drinks, mead is a combination of honey, water, and yeast. Thanks to the surge in popularity, some meaderies are now experimenting with the addition of fruits and spices.

From the newbie to the experienced connoisseur, here’s our list of meads to not miss.

For the beginner:If you’re new to the world of mead and not sure where to begin, Starrlight Mead’s award-winning Traditional Off-Dry should be your first stop. This North Carolina mead is easy to drink, and while it may be a little on the sweet side at first taste, the acidity grows with every sip. Perfect for those warm summer days and nights and everything in between.

For the champagne lover:If you like a little sparkle and fizz, don’t miss Heidrun Meadery’s California Orange Blossom. This dry and citrusy varietal is perfect alternative to the traditional mimosa. The champagne-style of producing mead makes this meadery especially unique. And with Heidrun being next door neighbors to the best of California wine country, it makes sense why this honey wine is so delicious—there must be something in the water.

For the dessert enthusiast:Savor Sky River’s Sweet Mead after dinner and when the dessert is flowing. This thick varietal is perfect for the mead lover and long conversations that last well into the evening. Using only the best fruit and honey from the state of Washington, Sky River’s quality and richness is apparent in every sip. There’s a reason that this meadery has won so many awards—it’s just that good.

For the sherry lover:Grab a cozy chair, and settle down for the evening with a glass of Rabbit’s Foot Meadery’s Melia. This gorgeous varietal is the California meadery’s signature. Although made with only orange blossom honey, the citrus tones change and continue to surprise the palate in the best possible way. No wonder this delicious treat was served at Thomas Keller’s The French Laundry.

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