The metheglin-making tradition, passed on for centuries from one generation of monks to another, is no longer their innermost secret. Their commitment to creating what’s good has been preserved in the form of some delicious recipes, and this mead is the reward for the patience of those who strove to bring them back. Based on mellow nectarous honey, it is produced from honey mash, with the proportions 1 part honey to 1 part water. Its several-year-long maturing provides it with a piquant taste and aroma. It contains 16% alcohol.