Backed By Bees
Backed By Bees, est. 2019. Natural craft honey soda and mead producer. Ontario's first meadery dedicated to session mead. Apiary operation supporting 32,000 acres of pollination in Ontario.
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Style & Specialties
Estate
The meadery operates its own apiaries. They manage the bees and the land, ensuring total control from flower to bottle.
Great Mead
Mead intended for long-term aging (often years).
Tej
An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.
Dandaghare
A Nepalese honey wine.
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
biodynamic
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).
Cyser
Mead made specifically with apple juice/cider.
Melomel
The broad category for mead fermented with fruit.
Pyment
Mead made specifically with grape juice or grape must.
Terroir-Driven
Focuses on regionality and expression of place; using only honey, water, and adjuncts sourced from a specific geographic radius. Emphasizes single-region honey sourcing, minimal blending across regions, restraint in adjuncts that override origin, and emphasis on floral and environmental expression.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Acerglyn
Mead made with honey and maple syrup.
Experimental
Known for producing meads with experimental flavors.
Historical
Specializes in reviving ancient or cultural mead traditions and recipes.
Braggot
A hybrid of mead and beer (fermented with both honey and malted grain).
Hydromel (Session Mead)
Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.
Barrel-Aged Mead
Mead that is matured in wooden barrels (oak or similar) for flavor extraction and structural development.
Sparkling Mead
Mead that is intentionally carbonated, either through secondary fermentation or forced carbonation.
Hyper-Local
Sources honey within a very tight radius of where the mead is produced and consumed.
Bochet Mead
Mead made using caramelized or burnt honey that is heated prior to fermentation, producing deep toffee, molasses, and roasted sugar notes.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Sustainability-Focused
Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.
Honey Varietals
Clover
Light, clean, sweet, vanilla-like softness, extremely neutral base honey
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Safflower
Very mild, oily, neutral sweetness, extremely light body
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Sunflower
Nutty, seed-like flavor, waxy texture, mild sweetness
Tupelo
Buttery, silky sweetness, vanilla-like smoothness, non-crystallizing
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
Orange
Bright citrus perfume, sweet orange zest, clean floral finish
Buckwheat
Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth
Carrot
Earthy, root-like sweetness, slightly spicy vegetal notes
Rosemary
Piney, resinous herbal notes, clean cooling finish
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