Writer: Julia Herz and David Myers

This mead is best when aged six months or more. Bottle the mead still (uncarbonated).

One of the traditions I started early in my meadmaking career was producing Winter Solstice Mead. Every December 21st, I make mead. For many years I would make a 10-gallon (38 L) batch leaving half of it traditional and half with either vanilla beans or vanilla beans and cinnamon sticks.  I would age it two years and then serve it at the annual Winter Solstice party from a special bottle. Serve 3-6 ounces at a time, very cold or mulled. — David Myers