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What is Mead


What is mead? 

Mead counts as one of the three important alcoholic beverages (besides wine and beer) throughout human history. Long been associated with the Scandinavian culture and Vikings lore, mead is also found in works of literature like Beowulf, Lord of The Rings, and Harry Potter.

For many centuries mead was considered a veritable elixir vita. Its principal medicinal value was in kidney ailments, as an excellent diuretic without disastrous effect on the kidneys. As for gout and rheumatism, mead ranked not only as a curative but also as a preventive medicine. It was widely used as a good digestive.

Mead is also renowned as an aphrodisiac and the word “honeymoon” is believed to be derived from the ancient European custom of having newly-weds drink mead for a month to increase their fertility and therefore their chances of a happy and fulfilled marriage.

In India, the ancient and thriving medical system of Ayurveda, honey is known as ‘Yogavahi’, which means “the carrier of the healing values of the herbs to the cells and tissues”.  In other words, honey enhances the medicinal qualities of plants.  Mead makers still call mead made with herbs or spices as Metheglin - the Welsh word for medicine.

How are our meads made?

The primary component of mead is honey, and very often, for simplicity sake, people described mead as honey wine. This is technically incorrect.

The key difference is that wines are made directly from grape juice with little additive, while water is needed in mead production. Water makes up less than 20% of honey’s volume and this makes it highly viscous, extremely sweet, and difficult for yeast to thrive. Rehydration by water fixes this.

Different sources of honey can result in different meads. Instead, we chose to craft our meads by using a single source of honey but co-fermented with spices and fruits. This gives us finer control over the flavours by adjusting the co-fermenting ingredients.

 

Longevity after opening

We usually don’t have a problem finishing a bottle of mead because of the 500ml bottle. But we observed that an opened bottle can keep around for one to two weeks without significant change, provided it is properly closed and put in a fridge. Our higher alcohol level stabilizes the mead better than most other meads in the market (which are like beer). Secondly, honey doesn’t share the same polyphenol component as wines, which can contribute to oxidative notes.

How to drink?

Serve it cold, on the rocks, mixed with spirits, or even with fruits! The beauty of a new product is that there are no stigma or stereotype on how it should be consumed. The 500ml bottle is ideal for a dinner for two to three persons, or served by the glass and with the rest finished over the next two days.