Flavour Profile
The nose leads with roasted coffee, cutting through the natural sweetness of the honey base rather than sitting on top of it. On the palate, the coffee comes through strongly, but the mead retains a smooth, wine-like body underneath that keeps it from tasting like a straightforward coffee liqueur. The honey provides just enough sweetness to round off the bitterness of the coffee without turning the drink cloying.
Tasting Notes
- Aroma: Freshly brewed coffee, warm honey, faint caramel.
- Palate: Bold roasted coffee upfront, smoothing into a honeyed, slightly viscous mid-palate.
- Finish: Clean and lingering, with coffee bitterness balanced by residual honey sweetness.
How to Drink It
Coffee Mead is best served chilled, straight from the fridge, in a wine glass or a tumbler rather than a shot glass, since it rewards slower sipping. It also works well over ice on a warm evening, which softens the coffee intensity slightly and stretches the drink out for longer, unhurried sessions.
Food Pairing
Its coffee character makes it a natural match for anything with dark chocolate, from a simple bar of dark chocolate to a chocolate mousse or brownie. It also pairs well with roasted nuts and, somewhat unexpectedly, with tandoori snacks, where the smoky char of the grill echoes the roasted notes in the mead.
Who Should Try This
This is a strong pick for coffee lovers who are curious about mead but nervous about a purely sweet, floral introduction to the category. It also suits people who enjoy dessert wines or coffee liqueurs and want something with more craft-brewed character behind it.
Similar Bottles
- Moonshine Apple Cyder Mead, for a lighter, fruit-forward introduction to the brand.
- Moonshine Chocolate Orange Mead (seasonal MeadLAB release), for another dessert-adjacent flavour direction.
