From bee to bottle, our meads are 100% fermented honey sourced from within the South Downs National Park. Handcrafted in small batches using traditional mead making techniques with only three primary ingredients: honey, water and yeast to create the "nectar of the gods".

Honey mead takes approximately 3 months to ferment. Otherwise known as Hydromel we handcraft using a time old recipe of Honey, water and yeast, a recipe dating back over 6000 years.

Spiced Mead, otherwise known as Methaglin is handcrafted using a time old recipe of Honey, water, yeast & spices a Celtic recipe dating back over 6000 years.

2013 IWSC Award Winner "with a herbal edge alongside honey, clove, aniseed, orange zest and flowers, this is a modern style of mead that is both sweet and crisp. 'Sarsaparilla,' said team leader Simon Woods

Spiced Mead: 750ml 13% ABV Glass / Cork

Suitable for vegetarians – trace sulphites

No artificial colouring or flavourings

Appearance: Dark Golden liquid

Nose: Honey, with a hints of cinnamon, nutmeg, rosemary & cloves

Taste: Notes of honey ginger, nutmeg & cinnamon

Finish: Rich, warming, smooth, spicy and decadent

Serving suggestions: Simple 125ml serve

Cocktail: Spiced Bee’s Knees

Delicious with Game, Cheeseboard, as a dessert wine or mulled

Why not try Poaching Pears, or add to a consommé