Polish mead Dwójniak is produced in a cold way by fermenting from a mixture of summer and autumn honey and water in a 1:1 ratio and with a touch of aromatic home-grown herbs.
Fine bitterness complements the strong taste of honey for the best enjoyment of drinking.
The AM are the initials of first names of the current company owner's parents - Alicja and Maciej.
Dwójniak was aged for 3 years.
dessertmead
dessertmead
Metheglin
Metheglin is a type of mead with added (maturated) spices and herbs.
Type of honey
Flower and honeydew honey together
Production process
This mead was made cold. This means that during its production, the honey was not heated above 40-45 °C, which is the normal temperature in nature to which honey is resistant. At higher temperatures, some precious components of honey can be damaged and degraded. Cold-made mead is the best choice.
Awards
gold medal at the 14th Annual Wine and Drinking Honey Contest in Piortkow Trybunalski, Poland In 2005 organized by the Winery and Meadery Council of Poland;
Bronze medal at the International Festival of Meadery in Boulder, U.S.A. in 2006;
a gold medal at the International Festival of Meadery in Boulder, U.S.A., 2014
Producer Pasieka Jaros
Production of traditional Polish mead started in 1991.
This very limited edition of Polish dwojniak is made by mixing honey and bird cherry juice in the same proportion and subsequent fermentation and maturation for several years.
Jabłkowy is Dwójniak Polish Mead and melomel, which means that a half part of a base consists of honey, and 30% of rest water content is replaced with fresh apple juice.
Family production of traditional Polish mead started in 1991. Family production of ceramics
The company Pasieka Jaros was founded in 1978. It came out of a family tradition dealing with beekeeping and the processing of bee products.
Since 1991, they started producing mead, the technology of which is modern, but built on the basis of old Polish traditions and recipes.
Meads are produced using classic methods, without preservatives, topping up, sweetening, artificial colors and flavors. The raw material for their production is honey, water, herbs or fruit juices. Excellent flavors are achieved within a few years of aging.
For several years, he has successfully participated in the Mazer Cup Boulder international competition in Colorado.
The mead menu includes trójniak, dwójniak and półtorak. Many of them are filled into original, actually manufactured ceramic containers.