Middle Mountain Mead
Middle Mountain Mead, est. 2003
Tasting Notes
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Style & Specialties
Morat
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.
Historical
Specializes in reviving ancient or cultural mead traditions and recipes.
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
Lavender
Strong floral perfume, herbal lavender oil notes, slightly soapy edge if concentrated
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