Great article! After many years of thinking the same kinds of things, I decided to start Manhattan Meadery. As a brewer and winemaker for many years, I began experimenting with different fermentables and I was really shocked by what a great wine honey can make when done properly. I knew I had to spread the word.

I was also motivated to start my company to expand the urban winery movement in New York City. I wanted a product that not only tasted incredible, but embodied my environmental and local food ethic. Our mead is made with artisinal New York State honey and all of it will be enjoyed only a few miles from where it was made.

I agree with your comments regarding mead’s bad imagine among wine aficionados. The cloying flavor of most meads and renaissance fair image doesn’t help. But with wine becoming an everyday beverage, most people are moving beyond dogma and are focusing more on enjoyment than rules.

As opposed to the meads on the market, the stuff we make is light, crisp, buttery and dry. It has a wine-like body with dry honey aromas that is really unique and thoroughly drinkable. The honey we use is so well balanced, we don’t need to add any acid- a problem for some meaderies.

Our first release will be called “Brooklyn Buzz”. Check us out at www.manhattanmeadery.com for our label and teaser website.

Nathaniel Martin