Founder and producer Diane Currier said traditional mead is made by fermenting honey, yeast and water and that from there, you can add just about anything.
Currier plans to use seasonal fruits for her mead, which takes a minimum of 90 days to ferment. She said the flavors available at the opening will be strawberry, blueberry and hibiscus-lemon-thyme.
Currently, Currier is the sole employee of the meadery but she said she plans to follow the expansion trajectory of the Starrlight meadery in Pittsboro and employ more people after the initial start-up phase.
Currier said mead, ranging from dry to semi-sweet to sweet, appeals to both wine and beer drinkers and that some varieties are dryer than people expect.
“(Mead is) very earthy,” Currier said. “There are some qualities I find in mead that I don’t find in wine.”
She said she plans to have eight varieties within the first year based on seasonality, including fig, which will be ready several months from now.