Dragonfire Meadery
Tasting Notes
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Style & Specialties
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, 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.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Hydromel (Session Mead)
Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.
High-Gravity Mead
Mead fermented from a high sugar concentration must, resulting in elevated alcohol potential and dense fermentation dynamics.
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.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Honey Varietals
Clover
Light, clean, sweet, vanilla-like softness, extremely neutral base honey
Cranberry
Tart, thin-bodied, sharp acidity, light red berry aroma
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Alfalfa
Mild floral-hay character, slightly herbal, very clean and neutral sweetness
Avocado
Dark, buttery, molasses-like, savory vegetal undertone, mineral-rich finish
Thyme
Intense herbal spice, savory notes, slightly medicinal finish
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
Linden, Basswood
Cooling mint-citrus floral aroma, herbal tea-like finish, aromatic and slightly medicinal
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