Lilly Weichberger tantilizes with meads
by BETH BURBACK, The World
Lilly Weichberger, maven of the mead, has small-batch and reserve creations available for sampling in the Oran Mor Artisan Mead tasting room, located on Melrose Road in Roseburg. Her libations, for sophisticated palates, each begin with wildflower-, mesquite-, or orange blossom- flavored honey and then to her elaborate blends fruit and/or spices are added. The orange blossom-honey flagship mead is available year round along with a consistent rotation of about eight meads — peach mead is coming soon.
“It’s not beer, it’s not wine, it’s not cider. It’s it’s own thing. It has a different palate, a different bouquet. Honey’s are all varietal. In the case of wildflower, its a single source of whatever wildflowers are growing within a 2-5 mile radius. Like a varietal grape they will change from season to season and location to location, year to year, so you will never have the same personality.” Because her ingredients are seasonal the batches of mead change regularly.” said Lilly.
Local apiaries are used as much as possible, but she also gets honey form an apiary in Arizona. Only pomegranate can’t be sourced locally. A basic batch starts with 300 pounds of honey per 100 gallon batch. She cautioned that honey at the grocery store can be corn syrup with food coloring and be called honey as long as it’s bottled in the U.S.
Lilly said “Mead is all about history. It goes back to the earliest alcoholic beverage that human beings ever brewed, it’s about a 1,000 years older than wine or beer. So you’re looking at ancient China, ancient Sumeria, and there’s evidence of mead in Egypt. Pretty much any culture that’s had bees had mead.”
Full Story: Lilly Weichberger tantilizes with meads
Meadery Profile: Oran Mor Artisan Mead