Subterranean Mead & Oxymels
Deep within our stone cellar, raw estate honey ferments into oak-aged meads and restorative herbal oxymels. Following 16th-century Tudor monastic traditions, our meads reflect local floral terroir, while our non-alcoholic oxymels fuse raw honey with apple cider vinegar and garden botanicals.
Subterranean cellar meads are distributed exclusively to registered Grange Association Members and crop share patrons under private farm contract (21+ with valid ID). Monastic Oxymels are non-alcoholic herbal provisions open to all patrons.
The Sovereign’s Dry Reserve
Crisp, light traditional dry mead with subtle green apple & floral notes from spring orchard honey.
The Crown Sack Honey Wine
Velvety sweet, high-gravity dessert mead aged in French oak barrels with vanilla and toasted wood undertones.
The Abbot’s Spiced Metheglin
Aged on estate rosemary, whole clove, cinnamon bark, and wild ginger root following Tudor apothecary recipes.
The Queen’s Cyser Apple Cask
Fermented with unpasteurized orchard pressings and golden summer wildflower honey in charred oak.
The Bramblewood Melomel
Deep ruby honey wine infused with ripe wild Himalayan blackberries harvested along estate hedgerows.
Monastic Slumber Oxymel
Raw honey, organic apple cider vinegar, lemon balm, and chamomile flowers compounded for evening calm.
Yeoman’s Defense Fire Oxymel
Winter fire tonic steeped with fresh garlic, horseradish root, elderberry, ginger root, and raw honey.
Apothecary Digestion Oxymel
Post-meal digestive cordial infused with garden peppermint, crushed fennel seeds, and sweet ginger.
Lady Mary’s Floral Heart Oxymel
Aromatic cardiovascular tonic compounded with red rose petals, hawthorn berries, and dried lavender blossoms.
Minstrel’s Respiration Oxymel
Throat and bronchial soothing elixir with wild thyme, mullein leaf, dark propolis extract, and raw honey.
Our meads are fermented slowly in subterranean stone cellars using raw estate honey, wild yeasts, and pure spring water, aging in oak barrels until perfect clarity is reached.
Our oxymels revive the 16th-century monastic craft of extracting herbs in raw cider vinegar and balancing the sharp acidity with golden honey, creating a living remedy that keeps through all seasons.