I didn’t expect to like it. I really despise sweet wines, and the meads I’ve sipped in the past have failed (miserably) to impress. Grain alcohol mixed with honey was the usual sensation. But, Eli, Ben and the crew at Maine Mead Works are doing something different, better – right. And, much to my surprise, I’ve become a big fan.

Maine Mead Works co-owner, Ben Alexander, describes the fermentation process

The secret to great mead is the continuous fermentation process and the guys at Maine Mead Works have it nailed. They use a proprietary yeast strain to ferment the honey in what look like large test tubes bubbling with golden liquid. After bulk aging, the mead is hand bottled, labeled and stored a few more weeks before leaving the company’s tiny Anderson Street factory.

Granted, it is the Dry that has evolved into my go-to mead. Done right, dry mead hits the nose full of sweetness and light – displaying floral notes of the wildflowers blooming when the honey was in season. On the palate, it smooths out into a subtle, smoky earthiness.

Dry mead pairs wonderfully with spicy foods and (great for Maine) lobster. But, I have to admit that I also have enjoyed the Blueberry on occasion, and I’m not-so patiently awaiting the pre-Thanksgiving release of the Cranberry.

However, it is the limited-release Dry aged in a bourbon cask that I’m REALLY anxiously anticipating. Eli let that nugget slip on my most recent factory visit and I’ve been checking my email for the heads-up ever since.

I plan to run-not-walk to the warehouse-only sale of this special edition.