Tasting mead takes about a minute of paying attention, and that’s the whole skill. It’s a honey drink that rewards going slow. Here’s all you really need to do.
Look
Pour it and hold the glass up to the light. Mead runs from pale straw to deep amber, and the color is a decent hint of what’s coming. Lighter usually means brighter and crisper. Darker usually means richer and warmer.
Smell
Get your nose in there before you sip. This is where the honey shows up first: floral, fruity, spiced, or warm. A good sniff tells you half of it before you ever taste anything.
Sip and sit with it
Take a small sip and let it sit on your tongue for a second. Notice how sweet it is or isn’t, how heavy it feels, and how long the honey hangs around after you swallow. Whatever you taste is the right answer.
Don’t rush it
Mead is a slow drink by nature. A light pour with friends or a quiet sip by the fire both work fine. The only mistake is treating it like a shot.
Easy pairings
- Sharp cheese and charcuterie. The honey plays off the salt.
- Roasted and grilled meats. The Norse had this one figured out.
- Spiced desserts, dark chocolate, blue cheese. Sweeter meads make these a whole event.
- Nothing at all. Sometimes good company is the pairing.
Ready to find your style? Take the palate quiz, or read up on the styles of mead before we open.