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Drinks made from fermented honey are broadly classified as mead. Traditional mead is great if you are a viking trying to survive a cold dark winter but not what you would reach for on a balmy Australian afternoon. We think honey has so much more potential when used slightly differently. 

We use concepts and methods drawn from making wine, craft beer and gin, for a truly modern and original take on one of the oldest recorded forms of alcohol. Like wine we explore the difference of region and variety of honey. Our recipe is based on the methods for producing premium craft beer: pure ingredients and no preservatives. We combine botanical elements uniquely matched to each honey, similar to flavouring modern gin.

To top it off, no hive makes exactly the same honey which means our drinks will be slightly different season to season. A true celebration of the diversity of craft drinks!

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Gums and Roses

2016 mixed gum honey, wirrabara

Our native ingredient homage to a sparkling rosé!

Have you ever heard of Strawberry Gum? Neither had we until we started playing with a sample pack given to us by a friend. Strawberry gum, Eucalyptus olida, hails from the mountains near Tenterfield in northern NSW. It contains an essential oil that is pungently fragrant with berry and tropical fruit notes. 

Gum leaves were crying out to be paired with a premium gum honey. Gum honey has a broad flavour profile that all Aussies would probably call normal honey. It is a rich and caramelly, a perfect match for for the fruity gum leaves. The species we use in Gums and Roses changes depending on seasonal availability but typically includes SA Blue Gum, Eucalyptus leucoxylon

We infused organic hibiscus flower to add a little colour and gentle acidity to balance this amazing drink.

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Sparkling Orange Blossom

 2016 Orange Blossom Honey, REnmark SA

Our first take on modern mead is sparkling with a subtle sweet honey and floral aroma and a crisp dry finish. Highly sought after Orange Blossom Honey from the South Australian Riverland is quite something. Not only is this honey delicious and complex, it only becomes available in November after the spring citrus flowering.

We have combined this honey with another citrus component, the Bergamot Orange which lifts this already aromatic honey to another level. A little bit of premium organic tea provides some gentle tannins which are an essential part of the flavour and mouth-feel of so many great drinks. A slow and steady fermentation leaves us with a clean flavoured and refreshing beverage with just a hint of honey sweetness but an overall dry finish.

We think this product is best enjoyed from a tall glass where you can admire its beauty and appreciate its full aroma.