Frequently Asked Questions
What is Mead?
mead (n.) pronounced /mēd/
Before jello shots and craft beers, fermented honey (mead) was the alcoholic beverage of choice in ancient cultures. Now, Leprechauno Meadery is putting our own twist on this age-old recipe. Our mission is to create unconventional, imaginative and artistic meads from the finest quality honey. We invite you to celebrate the past and toast to the future of booze. Cheers!
Supports and sustains honey bee populations
Why the name Leprechauno?
The name Leprechauno is a Spanglish word to describe Randall’s Irish and Mexican heritage. “I heard a stand-up comic call herself a Leprechauno and that word really hit home,” said Randall. The concept of fusing dual identities perfectly translates to what the Dolans do with their mead. By taking this traditional practice of meadmaking and uniting it with modern cultures, the Dolans are creating something fresh and new.
I've seen some terms I don't recognize. What does it all mean??
Like beer and wine, mead has its own terms for various practices, roles and forms. Here's a quick guide.
A mead made with honey and maple syrup.
A mead where the honey is caramelized or burned separately before adding the water. Yields toffee, caramel, chocolate and toasted marshmallow flavors.
Also called bracket or brackett. Originally brewed with honey and hops, later with honey and malt—with or without hops added. Welsh origin (bragawd).
A mead flavored with chilli peppers, the peppers may be hot or mild.
A blend of honey and apple juice fermented together; see also cider.
A person who makes mead.
Melomel is made from honey and any fruit. Depending on the fruit base used, certain melomels may also be known by more specific names (cyser, pyment, and morat for examples).
Metheglin is traditional mead with herbs or spices added. Some of the most common metheglins are ginger, tea, orange peel, nutmeg, coriander, cinnamon, cloves or vanilla. Its name indicates that many metheglins were originally employed as folk medicines.
Contemporary pyment is a melomel made from the fermentation of a blend of grapes and honey and can be considered either a grape mead or honeyed wine.
This refers to mead that is made with more honey than is typically used. The finished product contains a higher-than-average ethanol concentration (meads at or above 14% ABV are generally considered to be of sack strength) and often retains a high specific gravity and elevated levels of sweetness, although dry sack meads (which have no residual sweetness) can be produced.