The original resource on authentic Honey Wine - THE Reinheitsgebot of MEAD!


Mead has a tarnished image in the public mind; it is a shame because when made correctly it deserves the same company as the finest Wine, Port, Scotch and Cigars.

Many times I have heard, “the only Mead I have been able to find commercially was a big disappointment.” True, there are dreadful commercial Meads out there (just as there are ghastly wines and beers), but there are also many fantastic Meads to be had commercially; it is mainly a problem of being able to find them. Many wine stewards in grocery departments and wine stores simply have not had good Mead (or any at all) and so they never bother to order any for their establishment. If you know of quality traditional mead, please inform your wine steward and request that they order them in.

There is a trend to label fruit wines and other adjunct wines made with honey as an additional sugar source as “Mead.” Some feel this misleading to the consumer? Does that inhibit the general public from truly knowing what pure, unadulterated honey wine is? One can hardly taste or smell the essence of the hive in many of these “Meads.” One producer actually said this about their Mead, "...with a hint of honey." Should not all Mead, have at the very least, a hint of honey?

The question is being asked by more than a few now, are these adjunct wine makers that call their product, “Mead” doing a disservice to the reputation of Mead as a whole? Would it not be better to just call these wines, blackberry wine, or rosemary wine, or cinnamon and clove spiced wine – with honey added? I can understand why one would incorporate all these additives with a low quality mass-produced honey, however high quality raw verietal honey made with care into pure Mead makes an unbelievable drink on its own. There is nothing like it in the world, absolutely nothing - it is a religious experience. In my opinion, there is no higher, flavor, or aroma that is equal or better then the essence of the hive. Therefore, even the finest fruit, spice, or herb, is still at best a notch below fine honey and fine Mead. I recommend using rare and raw honey for your traditional Meads and use the more mundane honey for your melomels, braggots, etc. These flavored honey wines are great imbibes and I make them all the time as well, I just savor the best honey for its true calling :D

Out in cyberspace (in addition to Vicky Rowe's Got Mead? website) we find a wealth of information focused on the many adjunct (flavor, color, and/or aromatic additives) honey wines, with little if any attention given to true or Traditional Mead. Because of that I created this website (the first of its kind) devoted to traditional, true, pure, or authentic Mead with scientific emphasis. The main focus on Traditional Mead will be about traditional Mead; however, there will be some attention to other honey wines as well.

Our mission is simply to support in any way within reason, the education, making, and wonders of Traditional Mead. We wish to encourage the establishment of commercial Traditional Meaderies, and along with that, hopefully – this is a long shot; Mead, or traditional Mead becoming known in many households. If that happens, who knows, maybe Mead on tap at many pubs? Can you visualize actual Meadery tours just like the wine folks have? A mapped Mead region in your state? Appellations? Can you imagine, Estate Traditional Meaderies complete with a bounty of oak barrels in caves full of Meads made with honey extracted from hives found on premise within Lavender fields? I can, and I hope you can, too. Together let's make this a reality!