Moniack Mead has always been produced by the historic Highland Wineries.
A lifelong passion for wine making was the inspiration for Highlands Winery.
Mrs Phillipa Fraser converted part of her 16th Century ancestral family home Moniack Castle in Invernessshire into a Winery and started making and selling commercially a range of white and red wines followed by the country wines.
In 1980 Highlands Winery became the first business north of Manchester to be granted a license to produce any alcohol apart from Whisky.
The wine production started up in the domestic part of the castle with virtually no capital and using the most basic equipment.
The intention was to produce wines derived from wild flowers, berries and sap from birch trees.
The ingredients were all collected on a piecework basis by a labour force of twelve people who also produced and marketed six different wines which included the famous Moniack Mead.
Having virtually no machinery, all the work was originally done by hand.
For this reason, all the products made by Highlands Winery have always had a distinctive artisan touch.
Silver Birch was the first wine to be produced, using the sap from locally tapped birch trees.
This was followed by Moniack Mead, Elderflower, Meadow Sweet, Rowanberry and Elderberry.
A range of liqueurs was then developed and jellies for eating with meat.
Over the years sales have soared with our products gaining wide support both at home and abroad.
Moniack Mead is a traditional honey mead which is produced at Moniack Castle by Highland Wineries, and is said to be one of the best meads being made in modern times.
Mead is one of the oldest alcoholic drinks known in history and, like all meads, Moniack Mead is produced through the process of fermenting honey.
An interesting fact about mead is that it is traditionally drunk for the month after a wedding which is where the word “honeymoon” came from.
Moniack Mead has a lovely, lingering and smooth flavour with elements of caramel and fermented honey.
Our recommendation is that this mead is best served either chilled or if you prefer as a aperitif.