Cider Chat 463: Zydeco Meadery: Fermenting Roots from Trinidad to New England
As securing permission, Eric was able to start his fermentation journey in high school with a science project using cane juice. That spark stayed with him through his time in Louisiana and Kansas, eventually shaping what is now Zydeco Meadery in North Attleborough, Massachusetts.
Eric Depradine What makes these meads so special?
Zydeco Meadery weaves Eric’s Caribbean heritage into every bottle. Drawing from Trinidadian traditions like “Sorrel”, a spiced hibiscus drink served during holidays, Eric reimagines this ancestral recipes by using honey instead of cane sugar. Each mead showcases distinctive honey varietals, from Louisiana wildflower to Massachusetts knotweed, adding layers of terroir that reflect the regions that shaped him. The result is a line of meads that are bold, balanced, and culturally rich—fermented expressions of family, migration, and memory.
Meads and Cysers Featured in this Chat
- Carnival Rose
- Carbonated hibiscus mead rooted in Caribbean sorrel tradition
- 12% ABV, spiced, bold, festive
- Named in honor of Calypso Rose, the first female calypsonian
- Yankee Heritage Cyser
- Apple, raisin, and knotweed honey
- Inspired by colonial cider traditions and Bear Swamp Orchard & Cidery which is in Ashfield, Massachusetts but is no longer open.
- Bayou Soleil
- Traminette grape and citrus blend
- A nod to Louisiana groves and Eric’s wife’s love of German varietals
- Atlantic Creole
- 100% Massachusetts knotweed honey
- Molasses-like, earthy, and distinct
- Website: https://zydecomeadery.com
