Mountain Dragon Mazery Creates Old-World Beverage - WBOY - Clarksburg, Morgantown: News, Sports, Weather

Mountain Dragon Mazery Creates Old-World Beverage

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FAIRMONT -

Most wines are made with grapes as the primary fermenting ingredient, but at Mountain Dragon Mazery in Fairmont, people will find wine made out of honey.

Here, Ruth Ann Smith and her husband create mead. They use only honey, water and yeast.

Some friends convinced them to turn their hobby of making mead into a full-time job.

"Once we really got that under our feet and had experimented and done a bunch with it, we were ready to change careers and so we just went right for it and started this business," Smith said.

It is up for debate just how old this drink is. The people behind Mountain Dragon Mazery said it might have existed before man. Most agree that it became popular during the time of the Vikings, in the 9th or 10th century.

Smith said they also offer mead with rose petals, mulberries and green tea, to name a few.

"Any other ingredients we're adding are very simple and we're bragging about," Smith said.

These wines will ferment for at least six months before they are ready for purchase. Each one comes with a tag with the exact day that it hit this shelf. A tulip poplar wine, that has been there since February, will be ready for purchase any day now.

One customer said a friend introduced him to the mazery, and he has been hooked ever since.

"It definitely brings something different to the community,” Patrick Gooden said. “Mead is not really a known thing. A lot of people refer to it as honey wine so it is different."

Right now, the mazery is mainly a production house, selling mead by the bottle. Smith said she and her husband hope to soon sell wine by the glass and even chocolates.

"It’s been very challenging of course but we've learned so much along the way,” Smith said. “There's a lot of things that we already had from our other careers that really helped to build and sort that all out."

Mountain Dragon Mazery is open by appointment and on Thursdays from 4 p.m. to 7 p.m. for tastings.

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