Beverage style guidelines are used with the permission of the Beer Judge Certification Program (BJCP). BJCP Style Guidelines Copyright © BJCP, Inc. The most current guidelines are available at www.bjcp.org.
Overall impression
Distinctive stone fruit character (cherry, plum, peach, apricot, mango, etc.) integrated with honey; wide variation by fruit; balance is vital.
Aroma
Subtle to distinct honey and stone fruit depending on sweetness/strength. Fruit aromatics reflect the fruit(s); cherries can be assertive, peaches more delicate. Must not be artificial/raw/overpowering.
Appearance
Color varies broadly with fruit and honey; lighter meads should still show fruit-derived color; head may tint.
Flavor
Fruit and honey intensities variable; finish dry to sweet per declaration. Fruit acidity/tannins expected in balance; avoid artificial/raw fruit character.
Mouthfeel
Wine-like; some acidity/tannin present; astringency not excessive.
Comments
Blends of stone fruits allowed; non-stone fruits should not be included in this subcategory.
Characteristic ingredients
Honey plus stone fruits or their juices.
Style comparison
Compared to Berry Mead, tends to show softer acidity/tannin (varies by fruit) and different aromatic profile.
Entry instructions
Specify carbonation, strength, sweetness. May specify honey varieties. Must specify stone fruit varieties used. Spiced → Fruit and Spice Mead; contains non-stone fruit → Melomel; other additions → Experimental Mead.
Commercial examples
Mountain Meadows Cherry Mead, Moonlight Entice/Sumptuous/Flirt/Smitten, Redstone Sunshine Nectar