There’s a line meadmakers like: you don’t make mead, the honey does. We just give it time and stay out of the way. So before anything else, we think hard about the honey.
The land shows up in the glass
Honey is basically a record of wherever the bees worked that season: the wildflowers, the weather, the soil. Clover honey ferments into something light and floral. A darker wildflower honey comes out warm and deep. Buy honey from a faraway drum and you get a generic mead. Buy it from down the road and you get a mead that tastes like Oklahoma.
Sourced from Oklahoma producers
We start with honey from local Oklahoma producers in and around the Tulsa metro. It means our mead carries a little of Oklahoma in every pour — and it means our dollars stay close to home, with the people keeping bees in our own backyard.
Patience does the rest
Good honey deserves a slow ferment and an unhurried rest. We don’t rush a batch to hit a date. It’s ready when the honey says it’s ready.
Curious how it all comes together? Read How Mead Is Made, or meet the lineup we’re crafting for opening day.