Mr. Báchor already raised bumblebees in his youth at the age of 10. Only in 1968 did he start beekeeping in the Giant Mountains, Pec pod Sněžkou. It now has over 100 bee colonies.

He started the production of mead only in 2000. He consistently follows gentle methods in the processing of honey and therefore produces mead cold. This is the only way to preserve all the healthy substances contained in honey in mead. He also collaborates with the university on many studies in that direction.

For fermentation, it uses fermentation cultures of wine yeast from France, and for each type of honey, it also uses different cultures. He leaves the mead to ferment in the winter, at about 16°C. Basically, he does not filter the mead, but lets it settle and repeatedly (perhaps 6 times) drags it into a clean container. Filtration captures pollen grains and reduces the nutritional value of mead.

Mr. Báchor's meads are characterized by a distinct honey taste and aroma, as well as the fact that they are fermented to a high % of alcohol, up to 15%.

He won an award for his mead only in Slovenia, which he considers to be the cradle of the most perfect mead production.

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