Metsiederei Eckert was founded in 2013 as there was no mead to be found in Switzerland which the founder, Mr. Alexander Eckert liked.
The first two meads produced "Milfion" and "NorseMet" are still seethed today - beside of other "newer" meads.
Mainly traditional meads are made, especially with a strong focus in using local resources, renewable energy and caring about the bees where the honey comes from.
Also a accent is put on wild yeasts as they deliver tastes who can't be found in labor yeasts.

2013 - Founding
2017 - MazerCup Silvermedal "Traditional SemiSweet" with the BlackLabel NorseMet
80/100 Points "Traditional Sweet" with BlackLabel Milfion
2018 - 92/100 Points "Open Category Sweet" at MazerCup with "Professor Bienlein"
88/100 Points "Traditional Sweet" at MazerCup with "Fleur de Miel".
2018 - GoldMedal "miód pitny" at KraftRoku in Poznan with BlackLabel NorseMet

Mead is produced in the old, simple way:
Warm water is mixed with honey and fermented up to half a year.
After fermentation the young mead runs through a Pasteurizer and get to mature in either steel tanks or barriques from 6months to 1year.
All meads (beside of special small batches) are organic CH-BIO certified.

Swiss Honey from the own dark honeybees Apis Melifera Melifera in low numbers.