CBS Sunday Morning: A Taste of Honey
It is time to make a farewell toast to summer, for which we have bees to thank. John Blackstone filed a report about the historic drink of Mead.
Honey and Mead predate grapes and wine. This product is entirely dependent on the production of honeybees, and it may resemble champagne. Blackstone visited the Heidrun Meadery in northern California, meeting Gordon Hull, one of a growing number of Mead producers.
Sunday Morning: Mead Tasting History
Near Santa Cruz, winemaker Michael Sones at the Bargetto Winery, uses vats of honey to make Mead along with grape-based wines. It is possibly the oldest fermented drink in the world.
“Tasting mead is like tasting history,” said a visitor to the tasting room at Rabbit’s Foot Meadery in Sunnyvale, California. Don Drake is a regular there, and he commented about the “crystal clear flavor. Just a tiny hint of citrus…, and the honey makes it last a long time on your tongue.”
CBS Sunday Morning: Mead Popularity
Mike and Maria Faul, the people behind Rabbit’s Foot, use honey to make Mead and a variety of other alcoholic drinks. Just because they are full of honey does not necessarily mean the drinks are sweet.
Mike said Mead seems to be growing in popularity. He quit his tech job in 2001 and bet on the past, with a Mead business starting from his garage. “It took on a life of its own, really,” he explained.
Mead can be made in ways that replicate already popular alcoholic beverages, including as beer and brandy.
Sunday Morning: Rabbit’s Foot Review
Rabbit’s Foot is located in a Silicon Valley office park, and it is a family affair. It has become a successful Mead producer, with growing sales of 45,000 gallons per year. “What drinkers knew centuries ago, we’re now rediscovering: that honey can produce quite a buzz,” Blackstone concluded.
Have you ever tasted Mead? I have not, but they make it sound interesting.