Mead — Honey Wine's Ancient Legacy

Archaeological evidence for mead includes pottery residues from Jiahu, China (c. 7000 BCE), confirmed as containing honey, rice, and grape residues. Ethiopian Tej (with gesho) is a continuous 3,000-year tradition. Norse, Celtic, and Greek civilisations all had robust mead traditions. The American mead renaissance began in the 1980s with Redstone Meadery (Colorado) and has grown dramatically with the craft beverage movement.

Mead is the world's oldest known alcoholic beverage — a fermented honey-water mixture documented in archaeological evidence from Ethiopia and China dating to 7000 BCE, predating both wine and beer in the historical record. Mead (also called honey wine) spans an extraordinary range of styles: Traditional Mead (honey, water, yeast only — the purest expression of honey terroir), Melomel (fruit mead), Metheglin (spiced mead), Cyser (apple mead), Pyment (grape juice mead), Bochet (burnt honey mead), and Braggot (honey and malt — a bridge between mead and beer). The revival of quality mead production — led by Moonlight Meadery (New Hampshire), Schramm's Mead (Michigan), B. Nektar (Michigan), and Redstone Meadery (Colorado) in the United States, and Nordic meadmakers using traditional honey sources — has transformed the category from a Renaissance fair novelty to a sophisticated beverage with its own sommelier tradition (Master Meadmakers, the American Mead Makers Association's certification programme).

FOOD PAIRING: Mead's range spans the full culinary spectrum from the Provenance 1000 recipes. Show Mead (dry, traditional): Roast Chicken with Honey Glaze, Aged Hard Cheeses, Charcuterie. Melomel (fruit): Berry Tarts, Chocolate Fondant (cherry melomel), Fresh Fruit Desserts. Metheglin (spiced): Indian Spiced Lamb, Middle Eastern Cuisine, Baklava. Bochet (burnt honey): Dark Chocolate, Caramel Desserts. Tej (Ethiopian): Doro Wat, Tibs, Injera with Lentils.