Tennessee may be largely whiskey territory, but in recent years, a small number of local producers have been concentrating on a far more ancient elixir: mead. In 2019, Ross Welbon, a beer brewer and beekeeper, and Dru Sousan, a bartender with a long history in the local restaurant scene, opened up Nashville’s first meadery.

All of the meads here come from Honeytree Meadery’s own apiary, which is spread across two locations holding more than 30 bee colonies. Each glass contains notes of the honey used to produce it—from a milder wildflower to fragrant orange blossom—while some contain custom infusions of aromatics such as fresh ginger or pineapple and sage. Welbon, ever the IPA-enthusiast, adds his own flair with a dry-hopped variation.

As a bonus, the meadery has one of the best backyard patios in town, complete with a roaring fire and beeswax artworks by Randy Purcell. It’s the perfect spot to kick back with an order of tacos from Alebrije, the truck perpetually parked outside. Named for a Mexican cryptid, the business is the creation of chef Edgar Victoria, who hails from Mexico City. Victoria sources masa from small-scale producers for his tlayudas, huaraches, and tortillas. Check their Instagram to keep an eye out for specials, like tamales made with blue conico corn masa.