Lithuanian traditional mead - a special, luxurious mead made according to a recipe for mead from the 14th century from the best and most fragrant forest and meadow honey and filled into original ceramics. Contains min. 50% honey.
The mead is made according to a recipe that was recorded in Scandinavian sources from 1545.
Taste: medium sweet, slightly bitter, hops and juniper pleasant aftertaste.
Hops and juniper have been used as preservatives in the past.
The recommended serving temperature is 12-16 ° C. Used as an aperitif, suitable for seafood and desserts. Can be served warm.
Ratings and awards:
Lithuanian Wine Championship 2015 - bronze medal.
2016 Recognized as the best Lithuanian mead at the Lithuanian Wine Championship.
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 is a type of mead with added (maturated) spices and herbs.
Type of honey
Flower and honeydew honey together
This mead was boiled before fermentation. The thermal process has certain technological advantages, however, some valuable components of honey are damaged, especially during prolonged boiling. You will not recognize the production process in taste, but it is typical for boiled mead that they are more golden in color because honey partially caramelize at high temperatures.
Producer Šušvės midus
Near the famous fortified settlement of Plinkaigalio, on the banks of the fast-flowing river Šušvė, where our ancestors already prospered in prehistoric times, the old craft of mead production was revived.