Mount Stirling Meadery
Mead made for the table
Dry to off-dry, fermented from honey we harvested ourselves. No medieval nonsense.
Mount Stirling Meadery began where good mead should begin — in the beehives. We were beekeepers first, and mead was the better way to honour a good season's honey. Every bottle traces back to our own hives, the same fruit and spice that grow around them, and the same family that keeps them.
Awards
Apple Cyser Mead
Silver
Garlic & Pepper Mead
Silver
Chilli Mead
Silver
Braggot — Dark Ale Style
Silver
Red Pyment
Bronze
Plum Melomel
Bronze
Australian National Mead Competition 2025
'Bloody Kate' Mead
Silver
Garlic & Pepper Spiced Mead
Silver
Chilli Mead
Bronze
7th Red Hill Mead Show 2025
The mead
Fermented, not flavoured
We ferment honey — we don't flavour it. The fruit, spice or grape goes in with the honey and ferments together, so what you taste is the season the bees worked, not something stirred in afterwards. Dry to off-dry, and built for the table.
Honey carries the season. We try not to get in its way.
Provenance
Hive to bottle
Single-apiary Granite Belt honey, hive to bottle. Nothing is bought in.
- 01
Hives on the Granite Belt
- 02
Extraction by season
- 03
Ferment at Thorndale
- 04
Bottled on site
Featured
Current release
Visit
Cellar door
Fri–Sun 10am–4pm
Membership
The Hive
Standing orders and early access.
