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 yet well-integrated spice/herb/vegetable character within a honey-based mead; wide variation possible.
Aroma
Subtle to distinct honey and spice depending on sweetness/strength. Spices should be pleasant/supportive, not artificial/overpowering; blends need not be individually identifiable.
Appearance
Standard mead appearance; spices/herbs usually don’t affect color (flowers/peppers/teas can).
Flavor
Spice intensity from subtle to high; honey from subtle to high; finish dry to sweet as declared. Any bitter/astringent/phenolic/hot notes must relate to declared ingredients and stay balanced.
Mouthfeel
Standard mead mouthfeel. Some tannin/body from herbs/spices acceptable; warming/pepper heat may appear but must not render undrinkable.
Comments
A mead with only culinary spices/herbs is often called a metheglin. If fruit is also used, enter as M3A; with other additions beyond spices, enter Experimental Mead.
Characteristic ingredients
Honey with culinary spices/herbs/vegetables; explicitly includes roses/hips, ginger, rhubarb, pumpkins, chiles, coffee, chocolate, nuts (incl. coconut), citrus zest, teas (for flavor).
Style comparison
Spice-forward counterpart to Fruit and Spice Mead (which also includes fruit).
Entry instructions
Specify carbonation, strength, sweetness. May specify honey varieties. Must specify spices used (common blend names OK).
Commercial examples
Moonlight Wicked, Breathless, Madagascar, Seduction; Redstone Vanilla Beans & Cinnamon Sticks Mountain Honey Wine; Bonair Chili Mead; Redstone Juniper Mountain Honey Wine; iQhilika Africa Birds Eye Chili Mead; Mountain Meadows Spice Nectar