Only natural substances are used in the production of mead – no colourants, aromatics, or emulsifiers. The honey is purchased from Lithuanian bee-keepers. Over 100 tonnes of honey is used over a single year. All beverages are ripened naturally, and the mead is only bottled after 12 months following the preparation, while mead nectar (bitter) is bottled after 15 months, and mead balsam – only after 18 months.

Mead is produced by keeping to old production traditions and by means of natural fermentation. Ever since the revival of mead production, several mead recipes have been selected and perfected; and, thus, the same mead is being produced up to this day. Stakliškės has been successful in preserving the traditions that have died out in other locations. Today, the company uses new technologies in its manufacturing process, but it still ripens the mead and its products in casks, just like it used to be done in estate or castle cellars ages ago.

Consumers believe that our mead beverages are of high quality, taste good, smell nice, and are not meant for daily consumption.

Lithuanian names, that reflect important Lithuanian values, such as historical events and cultural heritage, are chosen for our mead and mead-based beverages. Stakliškės mead played an important role in preserving the Lithuanian identity during Soviet times and, today, it is an excellent ambassador abroad.

The most important aspect is to keep to the determined recipes and production processes: the mix of water, honey, and various herbs and spices is heated and the mead mixture is left to ferment in a colossal tank. Afterwards, it is filtered and ripened. The process may seem simple, but there are a lot of technological details that are involved, all of which are crucial.