Why Honey Wine—or Mead—Might Be the Better-for-You Beverage Option

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Often referred to as honey wine, mead doesn’t actually fit into the categories of wine, beer, or liquor—it's in a league of its own. This fermented drink is steeped in history, potentially one of the oldest alcoholic beverages of all time. But what exactly is mead, or honey wine? Are there any nutritional benefits or sustainable perks that come with opting for this boozy beverage over other happy hour favorites? Here's a full breakdown.

While there are certainly wines with added honey that could technically be called «honey wines,» that’s not what we’re talking about here. Mead is called honey wine by some, though that's technically a misnomer, as it's far different from what we typically consider to be wine. It's made by using a fermentation process just like any other alcoholic beverage—but instead of grains or grapes, it’s honey that is undergoing fermentation in this popular brew. In fact, there are specific criteria outlining how much of the concoction must be fermented honey in order for the final product to be considered mead. Water and yeast round out this very simple, three-ingredient recipe.

While you may think this beverage would taste sweet, the flavor profile really depends on the variety of honey used, any additional ingredients, and fermentation time. Mead can range anywhere from sweet to dry, and still to sparkling. Herbs, fruit, hops, grains, and spices might be added in to change the concoction's flavor, plus its health benefits. Countless spinoff recipes exist, each with their own unique names—from T’ej, an Ethiopian gesho root-infused mead, to the medieval Braggot, which is honey malted barley brew, or a mashup of mead and beer.

This drink can have an alcohol by volume (ABV)