Wessels Mead
Wessels Mead, est. 2013
Tasting Notes
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Style & Specialties
Traditionalist
Dedicated almost exclusively to honey, water, and yeast. They prioritize the pure expression of the honey over adjuncts like fruit or spice.
Competition
Focused heavily on medalling in competitions to validate the quality of their mead.
spontaneous
Metheglin
Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).
Traditional Mead
Honey, water, and yeast only. No added flavors.
Barrel-Aged Mead
Mead that is matured in wooden barrels (oak or similar) for flavor extraction and structural development.
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
Coriander
Fruity citrus-like notes, slight spice, faint coconut nuance
Blueberry
Soft berry aromatics, gentle acidity, light floral honey backbone
Blackberry
Dark berry aroma, jam-like sweetness, mild tartness, rich floral base
Rata
Buttery caramel, soft floral sweetness, elegant texture
Wildflower
Variable floral complexity, unpredictable balance of herbal, fruity, and earthy notes depending on season and region
Meadowfoam
Marshmallow, vanilla frosting, caramel cream sweetness
Peppermint
Cooling menthol, sharp herbal freshness, clean finish
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