Vinland Meads

Traditionalist

Dedicated almost exclusively to honey, water, and yeast. They prioritize the pure expression of the honey over adjuncts like fruit or spice.

Great Mead

Mead intended for long-term aging (often years).

Tej

An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.

Medovukha

A Slavic honey-based alcoholic beverage, usually lower ABV and faster to produce.

Competition

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

spontaneous

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.

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.

Historical

Specializes in reviving ancient or cultural mead traditions and recipes.

Braggot

A hybrid of mead and beer (fermented with both honey and malted grain).

Hydromel (Session Mead)

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

High-Gravity Mead

Mead fermented from a high sugar concentration must, resulting in elevated alcohol potential and dense fermentation dynamics.

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.

Bochet Mead

Mead made using caramelized or burnt honey that is heated prior to fermentation, producing deep toffee, molasses, and roasted sugar notes.

Wild Fermented Mead

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

Clover

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

Goldenrod

Strong herbal aroma, slightly musky, aging develops butterscotch depth

Heather

Thick, herbal, smoky, slightly bitter, gelatinous texture

Sage

Light herbal floral, slightly savory, clean dry finish

Blueberry

Soft berry aromatics, gentle acidity, light floral honey backbone

Blackberry

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

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