Pop-up Mead Bar

For eight days this winter, we had the privilege of introducing hundreds of people to mead from our pop-up mead bar in central Christchurch. Some arrived because they'd heard whispers of a warm cup of mulled mānuka mead on a cold evening, others stumbled across us by chance, drawn in by curiosity. Almost without exception, they left having discovered something they hadn't expected.

The mead tasting flights were the most popular part of the experience, inviting people to slow down and explore four distinctly different expressions of New Zealand flora. It was fascinating to share and hear responses. Conversations would begin cautiously—"I've never tried mead before"—before turning into animated discussions over whether the bright fruit flavours of Rhubarb mead, the richness of Mānuka, or the subtle floral character of Kānuka.

The highlight of the week was our first Mead Tasting Club. What began as an experiment became one of the most rewarding evenings we've hosted. With the distractions of a busy market stripped away, we were able to spend time telling the story behind each mead—the honey, the landscapes, the fermentation, and why no two honeys ever produce quite the same result. The response was really positive.

Guests lingered long after the formal tasting had finished, asking thoughtful questions, sharing their own experiences with beekeeping and food, and already asking when the next tasting would be held. It reinforced something we've long believed: people aren't simply looking for another drink. They're looking for an experience that helps them connect—with flavour, with place, and with the people they're sharing it with.

Overall the pop-up was success and very rewarding. A personal hightlight of me were the people who stopped by in their busy day to say “hey, we love what you’re doing and we love your meads.”

Thank to all who joined us to make it a success.