Awarded
Code: PL0413A | Brand: Augustowska Miodosytnia

Augustowska Miodosytnia - Wczesny Kawowy (Miód Pitny Trójniak) - 0.75 l 13%, glass

€26 €21.49 excl. VAT
In stock (>5 pcs)
In this Polish mead of the Trojan category, you will be amazed by the strong aroma of coffee beans with the subtle tones of a flowering meadow. The graceful bitterness of the coffee is balanced by semi-sweet mead and it looks very light and fresh.
Delivery to:
25.4.2024
Category: Metheglins
Weight: 1.3 kg
Producer: Augustowska Miodosytnia Paweł Kotwica Piotr Piłasiewicz S.C.
Honey source: nectar
Type of honey: spring
Production process: cold process
Alcohol: 13%
Sweetness: semi-sweet
Flavour: coffee
Volume: 0.75 l
Country of origin: Poland
Price/l: € 34.67
Recommended as a gift: to visit friends, for expert
Composition: water, honey, coffee beans
Preservatives: sulphites
News order: M0580

In this Polish mead of the Trojan category, you will be amazed by the strong aroma of coffee beans with the subtle tones of a flowering meadow. The graceful bitterness of the coffee is balanced by semi-sweet mead and it looks very light and fresh.

The basis of this mead is Trójniak Augustowski Ranný with a delicate floral bouquet and a light golden color. The early coffee trójniak is made by macerating coffee beans. The coffee we chose together with specialists from Java Coffee Roasters comes from Brazil. It is characterized by a citrus, sweet and light aroma with hints of chocolate and lemon. It fits perfectly with this Trojan and creates a great harmony of taste.

mead

Mead is an alcoholic beverage fermented from honey and water, with possibility of addition of other ingredients such as spices or herbs or in combination with fruit juices.

Metheglin

Metheglin is a type of mead with added (maturated) spices and herbs.

Type of honey

Blossom honey or nectar comes from the nectar of various flowers.

Mead are therefore spring flower honey.

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

The recipe on the basis of which this mead was created was awarded a silver medal during the Mead Madness Cup 2019 PRO in Poznan.

Producer Augustowska Miodosytnia

Founders Piotr Piłasiewicz and Paweł Kotwica decided to reborn mead production in north-eastern Poland based on the traditions of the Polish-Lithuanian region. They come with interesting types of mead

Founders Piotr Piłasiewicz and Paweł Kotwica decided to restore the production of mead in north-eastern Poland, based on the traditions of this Polish-Lithuanian region. They come with interesting types of meads.

The idea of creating Augustowska Miodosytnia was born from our involvement in the revival of beekeeping and the willingness to share experiences with home mead production. As with beekeeping, honey production is a beautiful old Polish tradition, pushed out of the market and public awareness by the popularization of more economical forms of production. We opened Augustowska Miodosytnia to produce the highest quality mead in the traditional way, using only natural ingredients obtained from the Augustów forest and neighboring areas. We allocate part of the profits to the development of beekeeping by supporting the activities of the Bartne Brotherhood, from which we originate. Our mead recipes are derived from the rich tradition of mead production in the Polish-Lithuanian Commonwealth. We want to recreate the tastes that pleased our ancestors. According to this principle, we were the first in Poland to start the production of the forgotten Zbiceń.

The proper production of mead begins with dissolving the honey in the appropriate amount of water for the given recipe. It is then heated and cooked with spices and seasonings. This is how honey wort is produced, which is then pumped into a stainless steel fermentation tank, stirred intensively and, after cooling, yeast is added. After the first phase of fermentation, i.e. after approximately 3-12 weeks, depending on the type of honey (after the so-called turbulent fermentation), the honey goes into the next phase of production, during which it matures calmly, clears and acquires "character" over time. It takes 3 to 12 months. The honey is bottled when both laboratory tests and organoleptic tests confirm its correct "strength", as well as taste, color and aroma. Approximately 1,300 bottles of alcohol are produced in one production process. For example - we need a whole year to produce Trójniak. We don't want to speed up the natural processes because we know that good drinks are worth waiting for.