Mead is one of the fastest-growing beverages in the world, and Floridians are fortunate because some of the world’s best meaderies call Central Florida home. Point in case, since their opening in 2023, the meadery has continued to bring home medals and release fascinating meads.
From Zymarium Meadery:
It brings us absolute joy to share that this past year we were awarded SIX MEDALS at The Mazer Cup International Mead Competition!! Nicknamed the ‘Olympics of Mead’, the Mazer Cup is the largest – and hardest – mead-only competition in the world, and Zymarium Meadery was awarded the most medals of any other meadery in the world!
All the meads are judged blindly by a panel of industry professionals and trained/certified judges, and compete against other meads in the same categories.
Zymarium Meads that were awarded:
Gold medal for Endless Dark Ritual
Gold medal for Brood Coffee [Batch 1]
Silver medal for Florida Lychee
Silver medal for Soliloquy of Nectar: Lehua
Bronze medal for Ube Noir
Bronze medal for Miel de Miel
We’ve made it our mission to create delicious and well-crafted meads that span a full spectrum of styles, rather than focusing on just one or two. Mead has more range than any other type of alcohol, and its this potential to create so many different styles, introduce new flavor profiles, and the crossover of techniques from wine-, beer-, and cocktail-making, and even culinary techniques, that is the very reason we are so passionate about what we create. With over 20 different meads on tap in our taproom, we love introducing new people everyday to the wide spectrum of meads that we make.
It’s taken over 10+ years of meadmaking to be able to produce such a wide range of styles, and the 6 medals awarded don’t just recognize the individual meads awarded, but as a whole go a long way to recognize the quality in the range of meads we are capable of creating:
From Bone Dry to Dessert Sweet
From Still to Bottle Conditioned
From low ABV Sessions to high ABV
From “Only Honey” to “Fruited” to “Spiced”.
From Classic “Champagne-Style” to Exotic “Ube + Caramelized Honey + Marshmallow + Pineapple”
If you loved Batch 1 of Brood Coffee, you’re gonna LOVE batch 2!
Brood Coffee
[Batch 2]
Little Econ Honey x Papua New Guinea Coffee
-A Lineage Coffee Collaboration-
15.5% ABV
Huge chocolate notes up front, that turn into a complex roller coaster of fruits!
We picked up the coffee the same day it was roasted, to allow the beans to naturally degas in the mead, allowing it to capture all the escaping aromas. We recirculated our “Soliloquy of Nectar: Little Econ” through the beans for hours, and pulled out the coffee beans when we got the perfect amount of flavor we were looking for. Then we determined that the mead was even better with more honey, giving the mead the perfect amount of sweetness to compliment the coffee and really let those chocolate and fruit notes pop.
The Lineage Coffee Beans are also available for order!
These naturally processed, perfectly roasted coffee beans have notes of fresh cranberry and cocoa.
Read more about the coffee/ mead collaboration and the coffee behind it here.
Order bottles from Zymarium here.
About Zymarium Meadery
Zymarium Meadery is an award-winning meadery focusing on using local honey, unique flavors, and quality ingredients. We make all of our meads onsite, just 20 feet from the taproom where they’re served.
Since a mead can never be better than the quality of its ingredients, we use only the best honey we can find. We source our honey from as many local sources as we can, usually within two hours of Orlando, ensuring that our our meads are not only hyper local, but the money goes back to growing local hives and bee population (drink mead, save the bees!). We only use honey that has not been heated ensuring that the volatile aromatics and enzymes of the honey are preserved. Our local honey is unfiltered, just like our meads, to preserve the local pollen.
We take a modern approach to mead making, applying all the latest science of both wine- and beer-making to ensure our meads unlock the true potential of the honey while focusing on continually exploring new flavor profiles, taking full advantage of the fact that all honey tastes different!