Still the One DistilleryPermanently closed

The meadery operates its own apiaries. They manage the bees and the land, ensuring total control from flower to bottle.

Focused heavily on medalling in competitions to validate the quality of their mead.

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.

Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.

Mead that is intentionally carbonated, either through secondary fermentation or forced carbonation.

Mead that is non-carbonated and not intentionally effervescent.

Sources honey within a very tight radius of where the mead is produced and consumed.

Mead fermented using non-commercial yeast strains from the environment or raw materials.

Prioritizes organic honey, sustainable beekeeping practices, and minimal-intervention production.

Strong, bitter-sweet, woody, tannic, slightly smoky, very complex

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

Very mild, oily, neutral sweetness, extremely light body

Light herbal floral, slightly savory, clean dry finish

Delicate floral aroma, faint stone-fruit skin tannin, elegant and light

Dark, buttery, molasses-like, savory vegetal undertone, mineral-rich finish

Buttery caramel, soft floral sweetness, elegant texture

Intense herbal spice, savory notes, slightly medicinal finish

Bright citrus perfume, sweet orange zest, clean floral finish

Cooling menthol, sharp herbal freshness, clean finish