Mead covers the whole range. A light hydromel drinks about like a crisp beer. A regular traditional mead lands near a glass of wine. A rich sack mead sits up at the strong, slow-sipping end with the dessert wines. The amount of honey is what sets it: more honey means more sugar for the yeast to turn into alcohol.
The three weights of mead
Hydromel, the session pour. Made with a lighter hand of honey. Bright, refreshing, usually sparkling, best served cold. This is the one you bring to a cookout. Here’s ours.
Standard mead, around wine strength. The classic. Honey, water, and time fermented to about the strength of a glass of wine, anywhere from dry to a little sweet. Our Wildflower Traditional lives here.
Sack mead, the slow sipper. Extra honey, long aging, deep flavor. Sweet and warming, poured small by the fire. The Norse saved it for feasts, and so do we.
What strength does to the flavor
Strength and sweetness ride together in mead, but they aren’t the same thing. A strong mead can finish dry, and a light one can taste sweet. What the extra honey really adds is body: more texture, a longer finish, bigger aromatics. The easiest way to learn what you like is to taste across the range. The tasting guide walks through it, and the palate quiz gives you a starting point.
Drink it like the sagas did
The old stories treated mead with respect. People sipped it from a horn, they didn’t pour it down. Its honey smoothness can hide how strong it is, so treat a new mead like a new wine and start with a small pour. We’re veteran-owned, and discipline is kind of the point. 21 and up, and drink responsibly.
Licensing for our Broken Arrow taproom is still in progress, so we don’t sell or pour yet. Join the Mead Hall on the homepage to be first in when we open.