Honey Pie Hives & Herbals

Metheglin

Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).

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.

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.

Clover

Light, clean, sweet, vanilla-like softness, extremely neutral base honey

Dandelion

Bitter floral edge, vegetal greens, honeyed spring aroma

Goldenrod

Strong herbal aroma, slightly musky, aging develops butterscotch depth

Lavender

Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated

Sage

Light herbal floral, slightly savory, clean dry finish

Sunflower

Nutty, seed-like flavor, waxy texture, mild sweetness

Wildflower

Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region

Borage

Extremely light, cucumber-like freshness, grassy, clean and watery sweetness

Buckwheat

Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth

Rosemary

Piney, resinous herbal notes, clean cooling finish

Peppermint

Cooling menthol, sharp herbal freshness, clean finish