Mead, from Old English, is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%.  Amrita Park MEADS Fall between 13% ABV and 16% ABV. The defining characteristic of MEAD is that the majority of the beverage’s fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.

Mead was produced throughout history in Europe, Africa and Asia, and has played an important role in the mythology of some peoples.

The terms “mead” and “honey-wine” are often used synonymously, however honey wine is only a descriptor and the correct name for this amazing beverage is MEAD.

Amrita comes from the word “Amrit” from Sanskrit. It is a word that literally means “immortality” and is often referred to in texts as nectar. ”Amṛta” is etymologically related to the Greek “Ambrosia” and carries the same meaning.

Amrita is often referred to as the drink that gave the Gods their Godly powers.

A common misconception is that MEAD is always sweet.

Like most fermented beverages, the original sugars in the honey are converted into alcohol and carbon dioxide by yeast. Depending on the desired sweetness this process can be adjusted to make mead anywhere from extremely sweet to bone dry.
Here at Amrita Park Meadery we concentrate on making delicious MEADS that fall between semi sweet and semi dry.

We have a few hives on site at Amrita Park Meadery, however we cannot produce the quantity required for all of our MEAD making. This gives us an excellent opportunity to support our local beekeepers. All of our honey is sourced raw and has not had any heat treatment

Andy’s Grandfather Dennis “Poppo” Coates had been making first class MEAD and entering competitions in Europe and Australia since the early 1940’s. You could say we have MEAD in the Blood!