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Short, neutral definitions of the words we use on labels and product pages. No health claims, no folklore.

Mead

Mead
Mead is an alcoholic drink made by fermenting honey with water, sometimes with added fruit, spices, grapes or malt; one of the oldest known fermented beverages, it is sometimes called honey wine.
Mead styles
Mead styles are the recognised categories of mead defined by what is fermented alongside the honey — including melomel (fruit), metheglin (spices or herbs), pyment (grapes), cyser (apples), braggot (malt) and barrel-aged mead.

Granite Belt honey
Granite Belt honey is honey produced in the Granite Belt — a high-altitude, granite-soil region of southern Queensland known for cool-climate horticulture — giving the honey a seasonal, place-specific character.
Single-source raw honey
Single-source raw honey is honey harvested from one producer's own hives and packed without blending or heat treatment beyond what is needed to bottle it, so it keeps the character of a specific apiary and season.
Fermented honey
Fermented honey is raw honey infused with ingredients such as garlic, ginger or chilli and left to ferment slowly in the honey; it is a non-alcoholic condiment, and is not mead.