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Traditional Mead

Source: 2015 Beer Judge Certification Program Guidelines - Mead

The Beer Judge Certification Program, Inc. (BJCP) is a world-wide certifying organization for judges of beer and related fermented products. Founded in 1985, we now have a presence in over 60 countries and have more than 7500 active judges in the program. Judges are certified through an examination covering technical aspects of brewing, world beer styles, the purpose of the BJCP, and judging procedures, and by demonstrating practical judging skills. Judges are ranked based on their examination scores and accumulation of practical judging experience.

While often referred to as a honey wine, that’s not entirely accurate. Made with honey, water, and yeast, rather than fruit, mead resides in its own category of alcoholic beverage. Even the meads that are flavored with a variety of fruit are not considered wines.
Chinese pottery vessels dating from 7000 B.C.E. suggest evidence of mead fermentation that predates both wine and beer. 
Referred to as “nectar of the gods” by ancient Greeks, mead was believed to be dew sent from the heavens and collected by bees. Many European cultures considered bees to be the gods’ messengers, and mead was thus associated with immortality and other magical powers, such as divine strength and wit.

M1A. Dry Mead

Overall Impression: Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Aroma: Honey aroma may be subtle, although not always identifiable. Sweetness or significant honey aromatics should not be expected. If a honey variety is declared, the variety should be distinctive (if noticeable). Different types of honey have different intensities and characters. Standard description applies for remainder of characteristics.
Appearance: Clarity may be good to brilliant. Crystal clear, reflective examples with a bright, distinct meniscus are highly desirable. Observable particulates (even in an otherwise clear example) are undesirable. Highly carbonated examples usually have a short lasting head similar to Champagne or soda pop.
Flavor: Subtle (if any) honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Residual sweetness levels are minimal to none. Dry finish. May have more noticeable acidity due to low sweetness levels. Tannin levels may make a sweeter mead seem dry. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies, although the body is generally medium to light (but not watery). Note that stronger meads can have a fuller body. Sensations of body should not be accompanied by noticeable residual sweetness.
Ingredients: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. Show meads feature no additives, but this distinction is usually not obvious to judges.

M1B. Semi-Sweet Mead

Overall Impression: Similar in balance, body, finish and flavor intensity to a semi-sweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Aroma: Honey aroma should be noticeable, and can have a light sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.
Appearance: Clarity may be good to brilliant. Crystal clear, reflective examples with a bright, distinct meniscus are highly desirable. Observable particulates (even in an otherwise clear example) are undesirable. Highly carbonated examples usually have a short lasting head similar to Champagne or soda pop
Flavor: Subtle to moderate honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Residual sweetness levels are subtle to moderate. Medium-dry to lightly sweet finish. Tannin levels may make a sweet mead seem medium-dry. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies, although the body is generally medium-light to medium-full. Note that stronger meads can have a fuller body. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate.
Ingredients: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. Show meads feature no additives, but this distinction is usually not obvious to judges.

M1C. Sweet Mead

Overall Impression: Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Aroma: Honey aroma should dominate, and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.
Appearance: Clarity may be good to brilliant. Crystal clear, reflective examples with a bright, distinct meniscus are highly desirable. Observable particulates (even in an otherwise clear example) are undesirable. Highly carbonated examples usually have a short lasting head similar to Champagne or soda pop
Flavor: Moderate to significant honey character, and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Residual sweetness levels are moderate to high. Sweet and full (but not cloying) finish. Balanced acidity and/or tannin helps keep the sweetness agreeable to the palate without being overwhelming. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.
Mouthfeel: Standard description applies, although the body is generally medium-full to full. Note that stronger meads will have a fuller body. Many examples will seem like a dessert wine. Sensations of body should not be accompanied by cloying, raw (unfermented) residual sweetness.
Ingredients: Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. Show meads feature no additives, but this distinction is usually not obvious to judges.