Made in Paraguay From the land of the Guaraní, to share stories

A Paraguayan river valley at dawn: a lapacho tree in bloom, a waterfall, and the river reflecting the sun.

Yvyra  ·  tree, in Guaraní

Yvyra

Craft mead from Paraguay

From the blossom to the hive, and from the hive to the glass. Paraguayan honey, water, time, and patience — nothing else.

Our story What is mead?
The Yvyra mead label: an engraving of a lapacho tree in bloom and a waterfall, with the bee emblem.

Our story

A name that comes from this land

Yvyra means tree in Guaraní — the language spoken in homes, courtyards, and markets across Paraguay. We chose it because everything we make begins with a tree: the tree blossoms, the bee works the blossom, and the honey follows.

Yvyra is a family project. It grew out of the joining of two countries and one simple idea — that Paraguay has some of the finest honey in the world, and that honey deserves more than a jar in the pantry.

To define the standard for Paraguayan mead — becoming the country's leading mead brand and making Yvyra mead synonymous with quality craftsmanship, authenticity, and heritage, and carrying Paraguayan mead onto the world stage.

We are not importing a foreign drink and putting a Paraguayan label on it. We are doing the opposite: taking what is already ours — the honey, the forest, the blossoms of the Chaco and the Eastern region — and giving it a form the world understands.

An engraving of a honeybee on a comb dripping with honey, among blossoms.

First, the honey

It all begins in the hive

Beekeeping in Paraguay is a serious and long-standing craft. Our families and our neighbors know the bloom cycles, know when to harvest, and know when to leave the hive alone. That knowledge isn't bought — it's inherited.

Paraguayan honey changes with the blossom and with the region. Every harvest has its own color, aroma, and character. We don't correct for that — we follow it. The mead that comes out in March is not the mead that comes out in September, and it shouldn't be.

An engraving of a dirt road between rows of beehives at the forest edge.
01

Honey with an origin

We work with Paraguayan beekeepers and pay what their work is worth. Honey is the main ingredient, not a flavoring.

An engraving of open blossoms visited by bees.
02

The blossom leads

Each bloom leaves its signature in the honey, and the honey leaves its signature in the glass. We respect the harvest instead of standardizing it.

An engraving of a glass of mead beside a corked bottle.
03

No shortcuts

Honey, water, and yeast. No dyes, no artificial aromas, no rushing the fermentation.

An engraving of a glass of mead on rough timber, with loose blossoms.

What is mead?

The world's oldest drink, made here

Mead is what happens when honey ferments. It is older than wine and older than beer — people were drinking it thousands of years before either existed. In Guaraní it would simply be ei — honey — transformed by time.

It is not a sweet liqueur, and it is not wine with honey added. It is a fermented drink in its own right, and it can be dry or sweet, light or deep, still or sparkling — depending on how it's made.

If you've never tried it, the fairest comparison is a good white wine: served cool, in a glass, and at home alongside grilled meat, cheese, river fish, or fruit.

From blossom to bottle

Four steps, and time does the rest

Visit

We're still building

Yvyra is in its earliest days. We're setting up production and preparing the first batches; there is no tasting room open to the public yet, and no bottles for sale.

When we open, this is where you'll find the address, the hours, and tasting dates. If you'd like us to let you know, write to us.

This page is updated as the project moves forward.

Contact

Get in touch

If you're a beekeeper, if you're curious about mead, or if you just want to follow the project — we'd like to hear from you. We reply in Spanish, Guaraní, or English.

Send an email