By Greg Katski
Patrick Martin graduated in 2011 with degrees in chemistry and biological sciences. Today he practices the ancient art of mead-making at his family’s winery, Martin Brothers Winery, using his extensive education and passionate interest in microbiology as his muse. His mead has garnered acclaim and a bevy of international awards for the Hermann, Missouri-based winery. The accolades include a gold-award-equivalent Medal of American Excellence for his Orange Blossom Mead at the 2015 Jefferson Cup Invitational Wine Competition in Kansas City, Missouri, and a gold award for his Wildflower Sweet Mead in Beverage Testing Institute’s 2014 World Honey Wine Challenge in Chicago, Illinois.
Mead, made from honey, is considered the oldest alcoholic drink known to humankind.
Martin Brothers Winery hand selects honey from beekeepers across the country and continent. The honey is what gives the mead its different, naturally occurring flavors. Martin Brothers’ Wildflower Sweet and Wildflower Dry meads are indeed made with wildflower honey, while the meadery’s Orange Blossom Mead is made with honey from the blossoms of orange trees. The Orange Blossom Mead is creamy, smooth and slightly sweet, like a liquid Creamsicle; the Lucerne Blossom Mead is floral, with hints of clove and lavender. Unlike some commercial meads, there are no flavorings added to Martin Brothers’ meads, no back sweetening, no spices, and no benzoates or sorbate preservatives; only honey, yeast and oak.
“What it says is what it is,” says Martin. “We don’t add anything to cut it down.”
The fermentation process is where Martin’s expertise in microbiology and biochemistry really comes into play.
Full Story: Mead-making Miners
Meadery Profile: Martin Brothers Winery