From forbes.com
By Emily Cappiello
Once associated with medieval feasts and sweetness, mead is finding new life through dry styles, local honey and a new generation of producers changing how Americans think about the category
For many Americans, mead conjures images of medieval banquets, Vikings and Renaissance fairs. But a growing number of producers are working to reshape that perception, introducing drinkers to styles that are dry, complex and every bit as nuanced as wine.
In Tupelo, MS, Queen's Reward Meadery has become part of that movement. Founded by Jeri Carter, the meadery has grown from a homebrewing hobby into one of the South's fastest-growing mead producers, proving that honey-based wine can appeal to far more than history buffs.
The idea began almost by accident while Jeri Carter was dabbling in homemade mead.
"We went to a local liquor store to buy some commercially made mead to compare with our homemade version, only to discover that mead wasn't available for purchase in Mississippi," Carter says. "We immediately realized we had stumbled upon a potential opportunity."
There was one problem: Their first batch wasn't very good.
"It tasted more like moonshine than mead," she laughs.
But, she didn’t give up. After refining recipes, attending the American Mead Makers Association conference and earning silver and bronze medals at an international competition, Carter realized their homemade mead could compete with commercial producers. And then, Queen’s Reward Meadery was born.
"This gap in the market is what first sparked our thoughts on opening a commercial Meadery. We knew Mississippi needed its own Meadery, especially if we could make that mead using all Mississippi honey," she says.
That emphasis on local honey remains central to the brand’s identity. Unlike grape wine, where terroir begins in the vineyard, mead reflects the floral sources bees visit throughout the season. Carter believes using Mississippi honey allows each bottle to capture a distinct sense of place while also supporting local beekeepers and pollinator health.
"Making wine from honey is very similar to making wine from grapes in that where the honey comes from and even the season of the year has a big impact on the taste of the honey and ultimately our final product."
That philosophy has also helped change visitors’ expectations about what mead can be. Many guests arrive assuming every mead will be intensely sweet. Instead, Queen's Reward begins tastings with its driest expressions before gradually introducing sweeter styles.
"For wine lovers, this is a great introduction to the category because it stays close to their comfort zone, and they are often surprised at how sophisticated and 'wine-like’ mead can be," she says.
While traditional meads remain part of the line-up, Carter has embraced creativity, incorporating ingredients ranging from fruit and wine grapes to peppers, spices and chocolate.
"Honey is at the heart of every product we make... Our imagination is the only limit," she explains.
Beyond the bottles, Queen's Reward has become a destination for both locals and visitors.
Carter envisioned a welcoming tasting room where people—regardless of their familiarity with wine or mead—could gather, celebrate and learn something new. Although some questioned the idea before opening, the space has since evolved into a community gathering place and tourism destination.
As interest in mead continues growing across the United States, Carter believes the category's greatest strength is its diversity.
"You could visit a dozen different meaderies and have a different tasting experience at each and that much diversity means that everyone can find a mead they love," she says.
For Queen's Reward, that momentum has translated into rapid expansion. The meadery now distributes throughout several Southern states, ships to customers in 41 states and is preparing to relocate to a significantly larger facility to keep pace with demand.
For Carter, that's proof that America's oldest fermented beverage still has plenty of new stories left to tell.
