Jarl’s Reserve is our take on the old way of brewing, back when a mead was made strong, sweet, and built to last. A sack mead uses a heavy load of honey, which gives it a fuller body and a deep, honeyed character that keeps developing as it ages.
We ferment it slowly with Oklahoma wildflower honey and then let it rest until it settles. What comes out is a reserve-tier pour for the high seat: rich but not cloying, with baked apple, toasted oak, and dried stone fruit.
Brewed in small batches in the Tulsa metro. Veteran owned and operated.
Coming soon — join the Mead Hall to be first to taste it.