Hidden Legend Winery
Hidden Legend Winery, est. 1972
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Style & Specialties
Chouchen
A specific regional mead from Brittany, France (often associated with buckwheat honey and apples).
Tej
An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.
Medovukha
A Slavic honey-based alcoholic beverage, usually lower ABV and faster to produce.
Dandaghare
A Nepalese honey wine.
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
Morat
wild fermentation
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, etc.).
Rhodomel
Mead fermented with rose petals or rose hips.
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.
Traditional Mead
Honey, water, and yeast only. No added flavors.
Acerglyn
Mead made with honey and maple syrup.
Oxymel
A medicinal or culinary mead made with honey and vinegar.
Bochetomel
Mead made from caramelized (bochet) honey that is subsequently fermented with fruit additions, combining thermal honey transformation with fruit fermentation.
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.
High-Gravity Mead
Mead fermented from a high sugar concentration must, resulting in elevated alcohol potential and dense fermentation dynamics.
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.
Honey Varietals
Dandelion
Bitter floral edge, vegetal greens, honeyed spring aroma
Heather
Thick, herbal, smoky, slightly bitter, gelatinous texture
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
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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