Maxwell Wines

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.

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.

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.

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.

Cranberry

Tart, thin-bodied, sharp acidity, light red berry aroma

Sage

Light herbal floral, slightly savory, clean dry finish

Blackberry

Dark berry aroma, jam-like sweetness, mild tartness, rich floral base

Strawberry

Very subtle berry aroma, light floral sweetness, delicate finish

Thyme

Intense herbal spice, savory notes, slightly medicinal finish

Rosemary

Piney, resinous herbal notes, clean cooling finish