La Mesa Mead, a Filipino craft tradition

MANILA, Philippines — When people think of alcoholic beverages, beer, wine or spirits often come first to mind. But long before these drinks were perfected, there was mead—a fermented honey drink so ancient it has been called the “nectar of the gods.”

Today, this golden beverage is making a comeback worldwide. And in the Philippines, one proudly homegrown brand is leading the way: La Mesa Mead by Coffeexmead.

What is mead?

Mead is an alcoholic beverage made by fermenting honey with water, sometimes enhanced with fruits, spices or botanicals. Unlike wine or beer, where grapes and grains take center stage, mead celebrates honey as its core ingredient.

Because honey varies depending on its source, no two batches are ever truly identical—giving mead its natural character and charm.

La Mesa—the brand’s name—is rooted in its home base in Barangay Greater Lagro near La Mesa Watershed in Quezon City.

This location also influences the honey used. Unlike highland-sourced honey from Benguet or Baguio, La Mesa Mead primarily uses honey harvested from the lowlands—Quezon City, Caloocan, Batangas and Naga—where native trees like Narra thrive.

The result is a mead that reflects the rich biodiversity of the lowland forests and watersheds of the Philippines.

La Mesa Mead works closely with a growing network of local beekeepers from QC, Caloocan, Batangas, Naga, even Baguio. This connection not only ensures authentic honey sourcing but also keeps the production firmly rooted in local partnerships.

A QCertified Filipino MSME

Coffeexmead, the maker of La Mesa Mead, is part of the inaugural batch of the QCertified Program of the Quezon City government.

This program, in partnership with the FDA, DTI, DOST and PUP, recognizes and supports MSMEs in achieving quality manufacturing standards. Being part of this first 12-company batch underscores La Mesa Mead’s commitment to quality and compliance in the emerging Philippine craft beverage scene.

The La Mesa Mead lineup

La Mesa Mead offers distinct expressions that reflect both tradition and innovation. Among its variants, four stand out:

1. La Mesa Mead Vida (10% ABV)

A tropical mead crafted with three times more honey than regular variants. Vida is silky and smooth, with subtle notes of pineapple, cacao nibs and Filipino spices. It is bright, lively and approachable—making it the most popular among Gen Z drinkers who prefer sweeter, honey-forward profiles.

2. La Mesa Mead Tagumpay (25% ABV)

A bold, premium mead that lives up to its name, “triumph.” Tagumpay uses four times more honey than the standard variant, creating a full-bodied, layered experience. Smoky with a hint of the rare Mindanao cinnamon, cacao nibs, pineapple and native spices, this is the bottle for connoisseurs and liquor aficionados looking for strength and complexity.

3. La Mesa Mead Traditional (15% ABV)

Mead in its purest form—just honey, water and yeast. Traditional highlights the natural sweetness and depth of honey, with its color and flavor shifting subtly depending on the seasonal honey source. This variant is perfect for those seeking to experience mead in its most classic and authentic style.

4. La Mesa Mead Coffee (15% ABV)

A Filipino twist on mead that infuses Arabica coffee beans with honey fermentation. The result is a surprisingly balanced drink, blending the smooth richness of coffee with the natural sweetness of honey. Ideal for adventurous drinkers who want something unexpected.

Here are the flavor profiles:

• Vida – Silky, honey-forward, tropical
• Tagumpay – Bold, smoky, spiced, strong
• Traditional – Classic, honey-rich, golden
• Coffee – Earthy, smooth, lightly bitter-sweet

There are no strict rules in enjoying mead: drink it room temperature, chilled, on the rocks or in cocktails. Pair it with salty foods to balance its natural sweetness, or simply enjoy it on its own.

Experimentation, growth and future plans

Developing La Mesa Mead was not without challenges. More than 600 kilograms of honey were used in research and development, with countless trial batches discarded before the recipes were perfected especially as the company began to scale up production.

But that painstaking process led to the lineup today, each variant inspired by direct consumer feedback from bazaars, cocktail events and tastings.

La Mesa Mead aims to expand locally and eventually internationally, while also promoting mead awareness in the Philippines through press releases, social media campaigns, and “Mead Making 101” training sessions starting next year.

By blending ancient tradition with local ingredients and modern innovation, La Mesa Mead invites Filipinos to rediscover the joy of mead: a festive, versatile and proudly local drink.

For more information, visit www.coffeexmead.com.

Editor’s Note: This press release from Coffeexmead is published by the Advertising Content Team that is independent from our Editorial Newsroom.