We make mead that is sold out of our tasting room in East Nashville and by multiple bars and restaurants throughout the city of Nashville.
"OK, so we know it’s not a brewery, but we’re including Honeytree as an honorable mention because it’s the only meadery in Nashville. The mead is naturally gluten-free—made from honey, water, and yeast—and, for the most part, it’s fermented down to almost zero sugar. Don’t let that fool you, though. They’re all delicious and taste like extra sweet, light-bodied wines. Bad Luck Burger Club is also permanently parked out front, serving some of the best stacked patties in town, and they pair surprisingly well with a pour of Honeytree’s high-ABV Beast Mead. Find a spot on their back patio where they host pirate-themed community events and open mic nights every Tuesday." - adam sloan
"Honeytree is the only meadery in Nashville. The mead is naturally gluten-free—made from honey, water, and yeast—and, for the most part, it’s fermented down to almost zero sugar. Don’t let that fool you, though. They’re all delicious and taste like extra sweet, light-bodied wines. Bad Luck Burger Club is also permanently parked out front, serving some of the best stacked patties in town, and they pair surprisingly well with a pour of Honeytree’s high-ABV Beast Mead. Find a spot on their back patio where they host pirate-themed community events and open mic nights every Tuesday." - Adam Sloan
"Tickets are now available for a September 7 collab dinner between local apiary and meadery Honeytree Meadery and The Gulch’s Henley (located at the Aertson Hotel). The five-course collaboration dinner will be prepared by Executive Chef Kristin Beringson and will feature a mead-themed beverage pairing by Honeytree’s Beverage Director, J.A. Harrison. In addition to the honey-infused dinner, guests will learn about the Aertson rooftop beehives and urban beekeeping. The dinner is $175 per person — tickets are available here." - Jackie Gutierrez-Jones
"Tennessee may be largely whiskey territory, but in recent years, a small number of local producers have been concentrating on a far more ancient elixir: mead. In 2019, Ross Welbon, a beer brewer and beekeeper, and Dru Sousan, a bartender with a long history in the local restaurant scene, opened up Nashville’s first meadery. All of the meads here come from Honeytree Meadery’s own apiary, which is spread across two locations holding more than 30 bee colonies. Each glass contains notes of the honey used to produce it—from a milder wildflower to fragrant orange blossom—while some contain custom infusions of aromatics such as fresh ginger or pineapple and sage. Welbon, ever the IPA-enthusiast, adds his own flair with a dry-hopped variation. As a bonus, the meadery has one of the best backyard patios in town, complete with a roaring fire and beeswax artworks by Randy Purcell. It’s the perfect spot to kick back with an order of tacos from Alebrije, the truck perpetually parked outside. Named for a Mexican cryptid, the business is the creation of chef Edgar Victoria, who hails from Mexico City. Victoria sources masa from small-scale producers for his tlayudas, huaraches, and tortillas. Check their Instagram to keep an eye out for specials, like tamales made with blue conico corn masa. Know Before You Go On Thursday evenings, the back patio hosts live musical performances." - rachelrummel, calabere, Diana Hubbell, breaingram
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