Waldmet CellarsPermanently closed

Estate

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

Great Mead

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

Competition

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

canned

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.

Acerglyn

Mead made with honey and maple syrup.

Oxymel

A medicinal or culinary mead made with honey and vinegar.

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.

Sustainability-Focused

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

Coriander

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

Cranberry

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

Dandelion

Bitter floral edge, vegetal greens, honeyed spring aroma

Lavender

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

Mesquite

Smoky, molasses, roasted nut, deep caramel tones

Sage

Light herbal floral, slightly savory, clean dry finish

Avocado

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

Blackberry

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

Strawberry

Very subtle berry aroma, light floral sweetness, delicate finish

Thyme

Intense herbal spice, savory notes, slightly medicinal finish

Wildflower

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

Orange

Bright citrus perfume, sweet orange zest, clean floral finish

Meadowfoam

Marshmallow, vanilla frosting, caramel cream sweetness

Rosemary

Piney, resinous herbal notes, clean cooling finish

Peppermint

Cooling menthol, sharp herbal freshness, clean finish