Etowah Meadery
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Style & Specialties
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
Cyser
Mead made specifically with apple juice/cider.
Traditional Mead
Honey, water, and yeast only. No added flavors.
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
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Strawberry
Very subtle berry aroma, light floral sweetness, delicate 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
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