It all started in the summer of 2005. Dan was encouraged by his Aunt Nancy to head to Denmark for 10 days with his 2 cousins to do some "on the ground research" regarding the family genealogy. He left me back in Massachusetts with infant twin girls just over a year old. He on vacation, me in baby work world. So, he, being the thoughtful husband, brought back for me a ceramic bottle of "Viking Mead." "Viking Mead??" I scratched my head. Very romantic (??). Never heard of mead. He (being testosterone laden) thought it looked cool. I (being full of estrogen) thought it a waste of money (I would have loved a lovely old vine zin at that point being by myself with 2 "busy" babies to look after while he was gone "researching.") So, there it sat on the liquor shelf along with all the other half used weird booze one buys for a specific cocktail you only use once.

Fast forward 3 years.

"Hey, what is this?" as he dug deep into the pantry. There is was, no worse for wear, a bit dust coated, but "well aged." We opened it, lacking that lovely old vine zin of which I spoke, and poured 2 glasses. We sniffed. We sipped. We were HOOKED. Mead was amazing! It was not the sweet syrupy drink we assumed it was! Delicious. "We can make this!" He said with a smirk. The rest, as they say, is history - or will be (we hope!).

We had always been beer brewers - started that in gad school as a hobby and to save some money. But mead and wine was to follow. Dan tried his hand at all sorts of wine, some good, some okay, some, well, good for cooking. Mead creating soon followed the wine. Neighbors came to sample and give feedback. "This smells like dirty socks." "Wet sponges?" "Nice fruit overtones." These are some of the comments overheard on our deck among or many friends. Dan became the "mad scientist," keeping dutiful log notes about quantities , measurements, temperatures, and fermentation activity. Honey was ordered by the bucketful. Spice racks were gone over and perused and spices chosen. Kids were shooed out of the basement. We waited. We watched the bubbling. We waited some more. and then we sipped. Pure bliss!  He did it!  The hard work had paid off!

So, now several years down the road, we are ready to share our passion for mead with others. We hope you will come and check us out, come tour the production room, partake in the tasting room, and hopefully support our honey nano-winery!

FINALLY Friar Luke's is here!

FL1The wait is over!  After 22 months of waiting and work, we have finally released a very special mead.  Made in honer of our good friend Luke P., this mead is made in a style to the first mead that Dan and Luke drank together.   A bit higher in alcohol than our others, but smooth and clean because of the age, this goldenrod honey mead has been aged with both black and white cardamon.  This is a special mead to share with friends as an after dinner treat!

Thanks Luke, for all your support and help with the meadery!