Finnriver Farm & Cidery
Finnriver Farm & Cidery, est. 2008
Tasting Notes
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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.
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
canned
Cyser
Mead made specifically with apple juice/cider.
Historical
Specializes in reviving ancient or cultural mead traditions and recipes.
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.
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
Cranberry
Tart, thin-bodied, sharp acidity, light red berry aroma
Dandelion
Bitter floral edge, vegetal greens, honeyed spring aroma
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Sidr / Ziziphus
Deep caramel, dried fruit, medicinal herbal richness, thick mouthfeel
Buckwheat
Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth
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