There’s a saying among meadmakers: you don’t make mead, the honey does. We just give it time and get out of the way. Which is why, before we worry about anything else, we worry about the honey.
The land is the flavor
Honey is a map of wherever the bees have been — the wildflowers, the season, the soil. A clover honey ferments into something delicate and floral; a darker wildflower honey turns warm and deep. Source your honey from a faraway drum and you get a generic mead. Source it locally, and you get a mead that tastes like here.
Sourced from Oklahoma producers
We start with honey from local Oklahoma producers in and around the Tulsa metro. It means our mead carries a little of Oklahoma in every pour — and it means our dollars stay close to home, with the people keeping bees in our own backyard.
Patience does the rest
Good honey deserves a slow ferment and an unhurried rest. We don’t rush a batch to hit a date. It’s ready when the honey says it’s ready.
Curious how it all comes together? Read How Mead Is Made, or meet the lineup we’re crafting for opening day.