Feisty & Feisty Mead & Feisty Bee

Brian McMillin gave up computer programming to start a meadery with his father, Carl McMillin, a biomedical engineer/professor/scientist and award winning mead maker with 20+ years of mead making experience. In 2015, Brian & Carl started 4000 L of orange blossom mead at friend's winery while space and licenses were acquired. The mead was then transferred to the new meadery and additional mead was started. Feisty Brood Meadery currently has 40,000 L of mead of various honeys and styles on hand and additional fermentation capacity if needed.

We purchase most honey and grape juice in 925 L totes. Mead is made using staggered nutrient addition. For pyments, honey is added to the grape juice and co-fermented. After fermentation, argon is used to top tanks. After aging and stabilizing, any flavor additions are made to the mead. Most of our meads are either stopped early or blended with other meads to the desired sweetness instead of back sweetening and sold in 750 ml bottles - generally at 13.5% abv. Our coffee mead has 17 coffee beans added to each bottle before filling with mead. All of our meads are unfiltered, using time for clarification.

None