Waldmet CellarsPermanently closed

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

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

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

Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).

Mead made specifically with apple juice/cider.

The broad category for mead fermented with fruit.

Mead made specifically with grape juice or grape must.

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.

Honey, water, and yeast only. No added flavors.

Mead made with honey and maple syrup.

A medicinal or culinary mead made with honey and vinegar.

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

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

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

Mead that is matured in wooden barrels (oak or similar) for flavor extraction and structural development.

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

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

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

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

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

Fruity citrus-like notes, slight spice, faint coconut nuance

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

Bitter floral edge, vegetal greens, honeyed spring aroma

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

Smoky, molasses, roasted nut, deep caramel tones

Light herbal floral, slightly savory, clean dry finish

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

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

Very subtle berry aroma, light floral sweetness, delicate finish

Intense herbal spice, savory notes, slightly medicinal finish

Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region

Bright citrus perfume, sweet orange zest, clean floral finish

Marshmallow, vanilla frosting, caramel cream sweetness

Piney, resinous herbal notes, clean cooling finish

Cooling menthol, sharp herbal freshness, clean finish