Polish Dwójniak is a mead produced by cold way and fermented from a mixture of linden honey and water in a ratio of 1:1. A very sweet varietal mead with a distinctive taste of lime honey. Glass bottle.
This unique dwójniak is made from pure linden honey from the Borec forest in northern Poland. Long-term mature. Alcohol content approximately 16%.
A long maturation time results in a unique velvety taste. A light touch of bitterness comes from the honey lime and offsets the sweetness of a typical dwójniak. Its pale straw color and strong lime flavor give the impression that July will last forever – regardless of the season.
Aged about 3 years.
dessertmead
dessertmead
Desert mead
Mead with addition of sugar or alcohol
Type of honey
Blossom honey or nectar comes from the nectar of various flowers.
Very rare linden honey mead from the finest quality.
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
a silver medal at the XIX International Congress of Beekeeping „Apislavia”, 19-23 September 2012, Pszczela Wola, Poland
a silver medal at the X Mazer Cup International U.S.A. 2018
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.