Traditional Mead aged on American Oak. Very smooth. Goes great straight on ice or with a dash of Honey Whisky.
It’s a Traditional mead, meaning no extra fruits or spices are added, just honey and water fermented together. It is then aged with American Oak to give it its soft bourbon-y feel. It’s not aged in a barrel. I use all German made stainless steel tanks and the oak chips are added later. Many people relate the Smoky Oak to a sweet honey sherry with soft bourbon notes.
We use local tea tree honey that comes straight from the hive, no pasteurising involved, just good raw honey. We then blend it with filtered rain water from our skies above the bush lands of Crows Nest in Queensland. Once it’s finished fermenting at 12.7%, we then gently transfer it to another tank where it ages well on American Oak. 8-10 months later when the flavours have come together nicely and it’s naturally cleared up, we filter and bottle.
Our popular Smoky Oak Mead won 1st place in the Oak Aged category at the Australian National Mead Competition in Brisbane. That’s right, we currently have the BEST Oak Aged Mead in the country.This mead is by far our best seller!
