Ferment barley and you get beer, swap the barley for apples and you get cider. Ferment honey, however, with nothing but cool Kentish water and a sprinkling of yeast and you get something rather remarkable – mead.

Less bitter than beer with a delicate sweetness that’s subtler than cider, perhaps it’s the simplicity of this ancient recipe combined with contemporary brewing methods that lends our mead its clean but sophisticated character.
Gently sparkling, crisp and naturally gluten free, it’s dry enough to cool the brow on a summer's day and just strong enough to warm the cockles on a winter's evening.

All our mead is brewed near Mereworth in Kent.
Alongside the crisp, original recipe Marourde, we add locally sourced Goldings hops or Bramley apples to certain batches, steering the flavour one way or the other to produce a family of naturally gluten free meads.
And like all siblings, they each have their own unique characteristics.