Indiegogo Crowdfunding!

We’re proud to announce the launch of our Indiegogo crowdfunding campaign!  We’re hoping to raise $65,000 to build out the tasting room – which means the sooner y’all will be able to come in and try our fine meads and learn about our process!

Currently, we’re offering the following perks:

honey tree rewards 2

Check it out here!

What makes a Mead?

As beer has grains and wine has grapes, Mead’s featured ingredient is honey.  Traditional meads are most similar to wines, found between 10-12% ABV and can be sweet, semi-sweet, and dry.  The main flavors of the mead typically come from the types of honey used (i.e. wildflower, sourwood, orange blossom), but adjuncts like fruit, spices, and herbs are also commonly found and can elevate the beverage to previously unattainable levels.

Historically, most people believe mead to be synonymous with Nordic cultures, but archaeological evidence of honey-based alcoholic beverages have been found in ancient China, EgyptRome, and Ethiopia.

At the Honeytree, we strive to make the best meads that pay homage to the drink’s history, our place in time, and our environment’s future.  This is why we use quality local honey to form the backbone of every mead, whether the honey is from nearby apiaries or our very own hives.

Because the production of Mead is tied directly to the wellbeing of bees (and their keepers), we are committed to beekeeping culture throughout Davidson county and beyond.

Meet The Hive

Ross Welbon leaves a trail of smilesRoss2 wherever he goes.  He’s been a long time beekeeper and brewer of both beer and mead, previously brewing for Little Harpeth Brewing.  His time working with LHB produced countless contacts within the Nashville brewing and restaurant community, as well as their popular Mosiac IPK.  His passion for beekeeping itself as well as teaching others knows no bounds, and he intends on pursuing a Master Beekeeper certificate in the next few years.  Ross will be the primary beekeeper, manage sales and outreach, as well as assist in brewing fine meads.

 

 

 

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As a bookworm and lab rat, Matt Loch stumbled across mead during college and was compelled to try the drink at any cost.  Unable to find any of the ancient beverage in local breweries and liquor stores, he took inspiration from his friends’ attempts at homemade hooch and tried using a plastic jug, some honey, and bread yeast.  After the batch cleared, he tasted and thought “This can be better” and has been brewing ever since.  In the meantime, he has worked in a wide variety of labs ranging from drug discovery to food science.  He has incorporated this meticulous method to brewing a wide range of meads from traditional to more modern, even developing a new methodology for extracting the best flavors from his ingredients.  Matt will be the primary meadmaker and manage other day-to-day operations.