Mead is a traditional fermented beverage which is created from diluted honey by yeasts, such as Saccharomyces cerevisiae, yielding an ethanol content of 8% to 18% (v/v). However, mead yeast genomes remain largely unexplored, with few genomes available from traditional Ethiopian honey wines and none from Europe. This study aims to analyze 13 commercially available mead yeast strains from prevalent mead-producing regions such as US, UK, Sweden, Poland, and Czech Republic. We employed phenotyping and genomics to evaluate their colony morphology, invasivity, sporulation, flocullence, high glucose, and temperature tolerance. The research findings elucidate the origins and relationships of mead yeasts within different yeast subgroups.