TrebaRuna Hidromiel
TrebaRuna Hidromiel, est. 2008. Mediterranean mead with a Lusitanian soul produced in Spanish Catalonia. Quality and complete absence of chemical additives/preservatives.
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Style & Specialties
Tej
An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
Berry Mead
A Melomel specifically using soft berries (raspberry, blackberry, etc.).
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.
Capsimel / Capsicumel
Mead flavored with chili peppers.
Hydromel (Session Mead)
Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.
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.
Wild Fermented Mead
Mead fermented using non-commercial yeast strains from the environment or raw materials.
Honey Varietals
Chestnut
Strong, bitter-sweet, woody, tannic, slightly smoky, very complex
Cranberry
Tart, thin-bodied, sharp acidity, light red berry aroma
Sage
Light herbal floral, slightly savory, clean dry finish
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Rata
Buttery caramel, soft floral sweetness, elegant texture
Sidr / Ziziphus
Deep caramel, dried fruit, medicinal herbal richness, thick mouthfeel
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
Buckwheat
Very dark, strong molasses, earthy, iron/mineral-heavy, malt-like depth
Linden, Basswood
Cooling mint-citrus floral aroma, herbal tea-like finish, aromatic and slightly medicinal
Acacia, Black Locust
Very light, delicate floral sweetness, subtle vanilla notes, clean finish, slow crystallization
Peppermint
Cooling menthol, sharp herbal freshness, clean finish
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