Superstition Meadery Grows into World Competitor

In 2019, Superstition Meadery, a local operation founded by owners Jen and Jeff Herbert, was growing exponentially and achieved national recognition by being named The Best Small Business in America. That honor came from the U.S. Small Business Administration and ranked this Prescott enterprise as the top business out of over 30 million small businesses in the country.

In part, the Herberts credit professional counsel from the Yavapai College Small Business Development Center, who assisted with their expansion plans by connecting them with the Arizona Commerce Authority to help close their first SBA loan to build a state-of-the-art production facility in the Prescott Airpark, in 2017.

Since then, Superstition Meadery has become one of the largest mead producers in the world. These craft beverage entrepreneurs now operate a downtown Phoenix mead and food-pairing restaurant, Superstition Downtown, in addition to their popular Prescott tasting room on Gurley Street in downtown Prescott.

Through Superstition’s extensive sales and marketing efforts, the local company has established distribution channels in more than 30 states and 24 countries. Consumers in 40 states can even order their products through the Superstition webstore.

Recently, the Hensley Beverage Company was excited to provide statewide distribution for their mead and hard cider, opening the door to thousands of new accounts and customers throughout the Grand Canyon State.

What’s mead, you ask?

It’s considered one of the world’s oldest alcoholic beverages. Research shows that mead was fermented in 7000 BCE in northern China, but cultures throughout Europe, India, Africa and even Mexico have been enjoying mead for thousands of years. The dominant ingredient is honey, which is often complimented with fruits, spices, and sometimes hops.

The Old English word “mead” means fermented honey drink. The fermentation process is similar to that used with wines. The alcoholic content can range from 3.5% to 20%. Flavors may be sweet, semi-sweet, dry, sparkling, carbonated or still, depending on ingredients used in the fermentation process. One of the best ways to experience this beverage is through a flight of multiple small pours, which you can try 7 days a week in Prescott!

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