New York State has long supported craft beverage producers, from wineries and breweries to cideries and distilleries. Among its fastest‑growing craft sectors is the production of mead and braggot, two beverages with deep historical roots and increasing popularity among today’s consumers. But what exactly does it mean when a product is labeled “New York State Mead” or “New York State Braggot”?
What Is Mead?
Mead, often referred to as “honey wine,” is made by fermenting honey with water and, in some cases, adding fruits, spices, or botanicals for additional flavor. It is considered one of the world’s oldest alcoholic beverages, with origins tracing back thousands of years to ancient civilizations.
Under New York State alcohol beverage laws, mead is considered to be a wine made “primarily from honey and water; it may also contain hops, fruits, spices, herbs, grain, or other agricultural products” per New York ABC § 3(19-a). The state also requires honey to be at least 51% of the fermentable sugars by weight of the finished product. The owner of the product is required to designate whether or not the product shall be sold as wine or mead (with the exception of products over 8.5% ABV, which must be designated, sold, and treated as wine).
What Is Braggot?
Braggot is a unique hybrid beverage that blends elements of beer and mead. Traditionally brewed with both honey and malted grain—and often hopped—braggot offers a flavor profile that bridges the malt complexity of beer with the floral sweetness of honey. Its roots date back to medieval Europe, where it was celebrated as a strong, warming drink.
Under New York State alcohol beverage laws, braggot must be made “primarily from honey, water, and malt and/or hops” per New York ABC § 3(3-c). The state will allow the addition of fruits, spices, herbs, etc., but the honey shall be at least 51% of the starting fermentable sugars by weight of the finished product.
The “New York State” Label Designation
For mead or braggot to carry the “New York State” designation under state law:
- All of the honey must be produced within New York State.
- The fermentation and bottling of the product must occur within New York State.
This labeling program supports local agriculture, promoting New York’s honey producers, grain farmers, and craft beverage makers, while giving producers a powerful marketing advantage.
Why Use the “New York State” Designation?
Using this designation can help producers:
- Differentiate their products in a crowded market;
- Qualify for certain state marketing programs and events; and
- Take advantage of New York’s farm beverage licensing structure, which offers expanded privileges for tastings, sales, and distribution.
However, producers must use the designation correctly. Failure to comply with state rules can result in enforcement actions or penalties.
How Lindsey Zahn P.C. Can Help
At Lindsey Zahn P.C., we understand the legal and regulatory landscape for craft beverage producers in New York. Our firm can:
- Review your ingredient sourcing and production methods to determine eligibility for the “New York State” designation;
- Ensure your mead or braggot labels comply with both New York State and federal (the Alcohol and Tobacco Tax and Trade Bureau or “TTB”) regulations;
- Assist with farm meadery, farm winery, and farm brewery license applications and changes to business models and premises; and
- Provide compliance strategies to help you market and distribute your products.
If you’re planning to produce mead or braggot—or want to label your products as “New York State”—contact us today to schedule an initial consultation. We’ll help you navigate every step of the process and protect your brand.
📩 Email us at info@zahnlawpc.com
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