This Polish mead is produced by cold fermentation from the same parts of honey and water and with the addition of a mixture of various local Polish herbs.
Honey is characterized by freshness and delicacy coupled with a distinctive aroma of Polish honey.
The main honey component consists of a mutiflower honey with addition of buckwheat honey and touch of honeydew hony and heather honey. The base is also flavored by the elderberry and chokeberry juice before fermentation.
Dwójniak is typically aged about 3 years.
dessertmead
dessertmead
Melomel
Melomel is a fruit mead with is fermented from honey and fruit juices.
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 10th annual Wine and Meadery Competition in Torun, Poland in 2001 organized by the Winery and Meadery Council of Poland;
bronze medal at the International Festival of Meadery in Boulder, U.S.A in 2004;
gold medal at the International Meadery Competition „Mazer Cup” in Boulder, U.S.A. 2009;
bronze medal at the International Meadery Competition „Mazer Cup” in Boulder, U.S.A. 2012 ;
silver medal at the VIII National Contest Meads, Parpary 2012.
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.