Issue link: https://read.dmtmag.com/i/670021
8 4 V I N E YA R D & W I N E RY M A N A G E M E N T | M a y - J u n e 2 016 w w w. v w m m e d i a . c o m wine and, in one year, Supersti- tion Meadery had established the first alternating proprietorship in Arizona. Two years later, Jeff and Jen had moved and expanded their operation into a historic building in downtown Prescott, where their tasting room today serves as their headquarters for mead and cider production. Herbert's many creatively fla- vored meads, all made from Arizona honey, along with his line of ciders and mead cocktails, have made his Dr. Dan McConnell, presented at the 1994 National Homebrewers Conference to illustrate the dramat- ic differences between six types of honeys, all fermented with the same yeast. They also showed how six different yeasts would alter the same clover honey. "One thing led to another, and he was asked to write what's considered by many the "bible" on mead, "The Com- pleat Meadmaker," of which more than 60,000 copies have been sold. With a cellar filled with fine Bur- gundies, it's no surprise Schramm is bent on making complex and compelling mead. "One grape. One quest. If they can get $100 per bot- tle, I believe we can reach that sta- tus and price-point for mead." He makes a variety of meads for the various audiences he's reach- ing: wine lovers, craft beer folks, dry wine haters and those who have no clear preference. "Everyone wants a beverage with a story behind it — and one that they can find objec- tively delicious!" He thinks his "Statement" cherry mead might be the best after-dinner drink going. Superstition Meadery Prescott, Ariz. Jeff Herbert is a firefighter in Phoenix, but he's in the middle of building a 3,750-square-foot facility in Prescott to expand his mead operation, which is pretty much on fire. He first sampled mead at a Renaissance faire, but when his wife, Jen, bought him a homebrew kit, Herbert went to work making what ended up being award-winning meads. The couple began helping a local winery make tasting room in downtown Prescott a buzzing success. "Arizona honey is the best in the world. We use mesquite, wildflower, cat claw and ironwood; each has a unique fla- vor. Unlike in making beer, where you use yeast for flavor, in making mead, we want the honey, fruit or spices to speak for themselves, so we manage the yeast with the goal of achieving fermentation with a neutral flavor profile." Of mead's popularity, says Her- bert, "It's going crazy! We can't Jeff and Jen Herbert of Superstition Meadery have traveled all over the world, includ- ing Wales (pictured here) and Copenhagen, visiting meaderies and sharing mead lore.