Wye Valley Meadery

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.

Metheglin

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

Melomel

The broad category for mead fermented with fruit.

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.

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.