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The Obsession with High ABV Mead

When I discuss mead with drinkers they ask about the ABV (Alcohol by Volume) but they don’t obsess over it. Mead makers do seem to obsess over it. And I wonder if this is a legacy of the faux-wine positioning that the majority of mead entrepreneurs have pursued.

By that I mean the standard expectation for a bottle of wine is around 14% ABV. Mead makers will jump out of their skin to tell you they make 18% ABV liquor… as though that in itself were a milestone worthy of respect.

Well, in my worldview that 18% has a huge down side. A few quick glasses on a thirsty day and I’m smashed. Business meeting goes awry. Social outing gets less social. That 18% ABV works in the wine paradigm quite well, but mead has more to offer than as a wine competitor.

So let’s think about what mead can be… and yes there are a few people out there making mead who know exactly what I mean.

To me a great mead for my personal consumption comes in at around 8-10% ABV. If I put that into a cocktail it reduces to around 6% ABV and often that cocktail includes a spirit and it rises slightly. But this means I’m not falling off my stool before dinner. I’m not out to get smashed on alcohol… I want a social buzz from it.

And I’m interested in niche mead products rather than the safe old standard fare that everybody and their forum researching lab assistant choose to produce.

I’m not saying what everybody else is about is bad. Not at all. Simply not for my interest. Faux-wine isn’t a barb aimed at anybody’s business… it’s just a statement of fact. There is what they think about mead versus what I think about mead. Because mead can be an awful lot of exciting things.

To understand Morgan’s Barn Mead and the core of what I’m about can be summed up by one core phrase – Dangerous Ideas.

There is nothing more exciting to me in this life than waking up in the morning with the ambition to take over the World.

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About the Author

Steven Clark Steven Clark - the stand up guy on this site

My name is Steven Clark and I live in the Derwent Valley in Southern Tasmania. I have an MBA (Specialisation) and a Bachelor of Computing from the University of Tasmania. I'm a mazer & a yeast farmer (making beer, fruit wine and mead as by-products of continuous improvement in my farming practices). I'm a photographer, although my film cameras are currently silent. I do not tolerate idiots. I do not tolerate bigotry. I do not tolerate excuses. Let's be clear, if you sit with my enemies you my are my enemy for life.

Blogger. Thinker. Brewer. Drinker. Life partner to the amazing and incredible Megan.

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