Vinland Meads   is a proud generational project rooted in deep family traditions. Originating from our ancestors who left Scotland, our mead-making process has been lovingly passed down through generations. We honor this heritage with every bottle, using honey from our own bees and involving our family in every step of the process.

Clyde, our  brewer, has been crafting mead for over 20 years, refining recipes handed down from his grandfather. With a rich blend of Scottish and East Texan traditions, we blend the old with the new, creating a modern meadery that respects its roots.

​

Mead, or "honey wine," is made by fermenting honey with water, sometimes adding fruits, hops, spices, or grains. It ranges from 3.5% to over 20% ABV and has a history stretching back 4,000 years. Vinland Meads takes about six months to transform honey, water, and yeast into our exquisite beverage. Our mead ages in oak barrels, developing rich flavors before being bottled or kegged.

​

At Vinland Meads, we use local honey from Texas, ensuring each batch reflects the unique flavors of the region. Honey production is a complex process; it takes bees visiting millions of flowers and traveling hundreds of miles to produce just a pound of honey. Each year's honey is unique, influenced by the types of flowers in bloom and the bees' foraging patterns. This natural variability adds a special character to our mead, making each batch one-of-a-kind.

​

Our brewing process adheres to old traditions, mixing honey, water, and other ingredients without any preservatives or sulfates. We allow the yeast to convert the sugars in the honey naturally, at its own pace. A unique step in our process, taught by Clyde's grandfather, involves "burning the honey" to achieve a caramelized flavor. This technique creates non-consumable sugars that the yeast cannot convert, imparting a distinctive taste to our mead.

​

Our commitment to tradition and quality ensures that each batch of Vinland Meads is a true labor of love, worthy of our ancestors' pride.