Frequently Asked Questions

How long does the mead last unopened?

Store the bottles similar to wine, upright in a cool place away from direct sunlight and they should keep for at least two years.

How long does the mead last after opening?

Once opened, store the bottles upright in the fridge. If you have one of those vacuum pump wine bottle closures that pump out the oxygen, all the better. After that the flavour starts to change a little as the air gets to it.
The Atlantic Dry Mead starts to change in flavour after 7 days. The Wild Red Mead and the Hazy Summer Mead are fine for 2 weeks as there are more natural preservatives from the skins. Then they become more port-like. Good to drink still or use in cocktails or cooking. The Atlantic Dry Barrel Aged Meads are fine for 2 weeks. The Wildflower Mead keeps longer than the others as it's semi-sweet. Up to 4 weeks if there's any left by then. Similar for the Merlot Barrel Aged Mead.

How do I store my bottles of mead?

Store the bottles similar to wine, upright in a cool dry place away from direct sunlight.
Once opened, store the bottles upright in the fridge. If you have one of those vacuum pump wine bottle closures that pump out the oxygen, all the better. After that the flavour starts to change a little as the air gets to it.

What is the alcoholic content of mead?

Our meads are all finished wine strength. The Atlantic Dry Mead and the Wild Red Mead along with the Barrel aged meads are all 12% ABV whish is on the light end of the wine strength spectrum. Hazy Summer Mead and our Wildflower Mead are both 11% ABV.

Is mead like gin/whiskey/beer?

Mead is fermented from honey so it’s not a distilled spirit like gin or whiskey. The typical alcohol level for distilled spirits is 40%. Port and sherry are both fortified wines where they add brandy to a fermented grape wine. They would typically be 20% alcohol. Similar for vermouth and aperol style aperitifs. Beer is fermented from grains and would typically contain less alcohol than our meads and be carbonated. Similar for cider.
Our meads are still and 11-12% ABV on the light end of the wine-strength spectrum.

Is mead gluten free?

Yes all our meads are naturally gluten free and suitable for coeliacs. We won a Gold award from the Free From Food Awards in recognition of this and are recommended by the Coeliac Society.

Are your meads sweet?

No. Even though meads are made from honey, they do not have to be sweet. We ferment most of the sugars out to alcohol so they are finished off-dry. We leave a small amount of residual sugar in for the flavour, showcasing the honey and fruits. This would be comparable to a Reisling. The juiciest mead we make is the Hazy Summer Mead if you prefer a sweeter flavour. The exception is our Irish Wildflower Mead which we finished semi-sweet.

Do your meads contain sulfites?

We add a small level of sulphites to our meads, generally around 25ppm to preserve the freshness. Wines generally have 50-200 ppm. Our Mead is fermented from raw honey and honey/fruit and has quite a low pH (3.2-3.3), so we need to use very little. The lower your pH, the less sulphites you need to preserve your drink from infections and wild yeasts and oxidation. We don't use any in the pre-fermentation stage as they do with grapes during pressing stage. Note also that you get some sulphites occurring naturally during fermentation and sulphites do degrade over time. We add sulphites in the form of potassium metabisulphite not sodium metabisulphite. We don't use any other preservatives.

Are your meads low in tannins or histamines?

Our meads are very low in tannins as we whole fruit ferment. We've had several people who have tannin and histamine intolerance tell us that our meads are fine for them to drink with no reaction or headache but we’ve never delved into that scientifically.

We’re not expert on histamines, so can’t really tell you what level is in mead relative to wine, but reading up on it, skins of grapes as well as malolactic fermentation are two sources neither of which we have in mead making.

We do our 3 main meads in 50ml mini's in a gift set so that might be something to try before venturing into a full bottle.

Is there yeast left in your meads?

We do an absolute sterile filter as part of bottling that has a 0.5um filter pore size that is primarily for removing any final yeast cells. We do our 3 main meads in 50ml mini's in a gift set so that might be something to try before venturing into a full bottle if you are intolerant.

Do you produce any mead with Irish honey?

Ireland is the third lowest producer of honey in the EU – after Luxembourg and Malta so we can’t source it in bulk. We make one of the honey only style mead with Irish wildflower honey from a beekeeper in Ring in West Cork – this is early-mid summer honey – white blackberry blossom, late hawthorn, white clover, amazing intense flavour that we ferment medium sweet and let mature for 6 months. We only make a small quantity of this as honey like this is pretty rare and not available in large volume.

We do a melomel mead with Forest Honey from Spain, Wexford Blackcurrants from Ballykelly Farm and dark sweet cherries. We mature this for up to 2 years so that its somewhere between a light red wine and a port when we bottle.

What kind of mead would they have drunk in Ireland? I’m trying to source mead as close in composition to what the monks made.

We think that monks would have made several styles of mead not just with honey only but also honey/fruit, honey/herbs, honey/apples. We make both the honey only style and honey/fruit style (the latter is usually known as melomel mead).

We make one of the honey only style mead with Irish wildflower honey from a beekeeper in Ring in West Cork – this is early-mid summer honey – white blackberry blossom, late hawthorn, white clover, amazing intense flavour that we ferment medium sweet and let mature for 6 months. We only make a small quantity of this as honey like this is pretty rare and not available in large volume.

We do a melomel mead with Forest Honey from Spain, Wexford Blackcurrants from Ballykelly Farm and dark sweet cherries. We think the melomel style was made a lot in Ireland, our medieval red wine, summer berries and honey as it is akin to a light red wine in style, without the tannins though so smooth and easy to drink. We mature this for up to 2 years so that its somewhere between a light red wine and a port when we bottle. It’s also great with game dishes which would have been the norm back in medieval times. We also have a 3 year old barrel aged mead.

How do I de-crystalise my honey?

Crystallisation happens naturally in honey as it is 80 percent sugar. To de-crystalise honey, heat it up to hive temperature, roughly the same temperature as blood: 37°C.

Do you ship to …

We ship to Ireland and the UK as well as several European countries. Get in touch for where and for prices. We are not allowed to ship directly to most countries ourselves including the USA. We recommend the lovely people in The Celtic Whiskey Shop in Dublin (just off Stephen’s Green) and also Master of Malt in the UK that do provide the service and you can check the shipping rate for your destination address. The more bottles ordered, the cheaper the shipping rate per bottle. Otherwise, you could plan a trip to Ireland and call in!

https://www.celticwhiskeyshop.com/other/irish-honey-mead/Kinsale-Atlantic-Dry-Mead

https://www.masterofmalt.com/search/#search=kinsale%20mead

Do your mead contain citrate salts?

No!