Traditional Meads are fermented from honey and water with no additional adjuncts or additives, other than common flavor-neutral processing aids. Aging in traditional wood is allowable in any style as a relatively neutral, background character. The styles within this category are divided by perceived residual sweetness, which allows for less fatiguing judging.
M1A. Dry Mead
Overall Impression
A mead without significant residual sweetness, allowing more of the natural honey aromatics to be appreciated without the associated sweetness of raw honey. Lower levels of sweetness may allow more of the fermentation, conditioning, and aging bouquet to be perceived. Has a similar balance, body, finish, and flavor intensity as found in the full range of dry white wines.
Appearance
Good to brilliant clarity. Greater clarity is more desirable. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color as derived from declared honey varieties, but often pale straw to gold. Greater color vibrancy and brightness is more desirable.
Aroma
Subtle to noticeable honey aroma, reflective of declared varietals. Significant honey aromatics or an impression of sweetness should not be expected. The aromatics from honey are more about the floral, fruity, spicy, and other notes derived from honey rather than the aroma of unfermented, raw honey sweetness. The lower levels of sweetness allow the fermentation bouquet and age character to be more noticeable. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma.
Flavor
Subtle to noticeable honey character, reflective of declared varietals. Flavors similar to fermented honey aromatics in the aroma. Dry, soft to crisp finish, but does not have to be completely devoid of sweetness. Residual sweetness levels are minimal to none. Acidity may be more noticeable but should not be overly sharp or biting. Tannin may make the mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Body is generally light to medium, but should not seem watery. Stronger meads may have a fuller body and warmth. Sensations of body should not be accompanied by noticeable residual sweetness. Carbonation as indicated by declared level, from still to sparkling.
Characteristic Ingredients
Honey of any source. Varietal honeys are expected to exhibit distinctive characteristics associated from those declared varieties.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels; sweetness is restricted to dry in this style. Honey varieties may be declared.
Commercial Examples
Brothers Drake Wild Ohio, Honeygirl Meadery Orange Blossom, Heidrun Meadery (all dry sparkling single-varietals), Intermiel Bouquet Printanier, White Winter Dry Mead.Past Revision
Dry Mead (2015)M1B. Semi-Sweet Mead
Overall Impression
A mead with a noticeable, balanced honey sweetness. Increased honey character and body is noticeable, as compared to a M1A Dry Mead. Acid and tannin levels support the sweetness, but finishing sweetness does not dominate the mead. Has a similar balance, body, finish, and flavor intensity as found in the full range of semi-sweet to sweet white wines.
Appearance
Good to brilliant clarity. Greater clarity is more desirable. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color as derived from declared honey varieties, but often pale straw to gold. Greater color vibrancy and brightness is more desirable.
Aroma
Honey aroma should be noticeable to moderate, and can have a light sweetness that may express the character of flower nectar, reflective of any declared honey varietals. Balanced fermentation bouquet. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma.
Flavor
Subtle to moderate honey character, reflective of declared varietals. Flavors similar to fermented honey aromatics in the aroma. Residual sweetness levels are medium-low to medium-high. Light to moderate sweet finish. Acidity should be balanced, soft, or bright but not crisp. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Body is generally medium-light to medium-full. Stronger meads may have a fuller body and warmth. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Carbonation as indicated by declared level, from still to sparkling.
Comments
Semi-Sweet Mead is characterized by its balanced sweetness. The actual range of sweetness can be quite broad, since it needs to cover the space between dry and sweet meads.
Characteristic Ingredients
Honey of any source. Varietal honeys are expected to exhibit distinctive characteristics associated from those declared varieties.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels; sweetness is restricted to semi-sweet in this style. Honey varieties may be declared.
Commercial Examples
Colony Meadery Straight, No Chaser, Intermiel Verge d’Or, Rabbit’s Foot Tupelonium, Redstone Traditional Mountain Honey Wine, Sky River Dry Mead.Past Revision
Semi-Sweet Mead (2015)M1C. Sweet Mead
Overall Impression
A mead with significant honey sweetness. Increased honey character and body is noticeable, as compared to a M1B Semi-Sweet Mead. Acid and tannin levels support the sweetness, but the finishing sweetness is a major flavor component. Has a similar balance, body, finish, and flavor intensity as found in the full range of well-made dessert wines (such as Ice Wine).
Appearance
Good to brilliant clarity. Greater clarity is more desirable. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color as derived from declared honey varieties, but often pale straw to gold. Greater color vibrancy and brightness is more desirable.
Aroma
Honey aroma should be moderate to strong, and can express the sweetness and character of flower nectar, reflective of any declared honey varietals. Balanced fermentation bouquet. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma.
Flavor
Moderate to strong honey character, reflective of declared varietals. Flavors similar to fermented honey aromatics in the aroma. Residual sweetness levels are medium-high to high, with a noticeably sweet and full finish. Acidity should be balanced, soft, or bright but not crisp, and keep the sweetness from seeming cloying or overwhelming. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Body is generally medium-full to full. Stronger meads may have a fuller body and warmth. Sensations of body should not be accompanied by cloying, raw, unfermented residual sweetness. Carbonation as indicated by declared level, from still to sparkling.
Comments
Sweet Mead is characterized by noticeable sweetness. Some examples may seem similar to well-made dessert wines that have sufficient acidity and tannin to balance the prominent sweetness. The most common flaw is a raw honey sweetness that makes the finished product taste under-fermented.
Characteristic Ingredients
Honey of any source. Varietal honeys are expected to exhibit distinctive characteristics associated from those declared varieties.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels; sweetness is restricted to sweet in this style. Honey varieties may be declared.
Comments
May seem more wine-like than other mead types since the sweetness associated with honey is largely absent. Dry mead can place more emphasis on the residual fermentation characteristics of the honey and yeast, as these are the primary means of adding complexity.