Mead Sicilian Honey Mead is an alcoholic beverage obtained from the fermentation of honey, 100% Made in Sicily. Format: 50 cl. Ingredients: Wildflower Honey, Water, Yeast. Alcohol: 10%. What is mead and what it is not! Mead is the Nectar of the gods, the Ambrosia; mead is the precious meditative and seductive beverage that gives Wisdom and Poetry to those who drink it; mead is pure passion that I want to tell about. The name comes from ancient Greek ýdro and meli: water and honey. It is indeed the alcoholic beverage obtained from the fermentation of honey in water, and not – as many believe - from apples. That is Cider, definitely another thing! Nor is it a superalcoholic infusion of honey and water. Nothing could be further from mead! How Mead behaves: Let's start by clarifying that Mead, although derived from the fermentation process just like wine, beer, and cider, is not and cannot be comparable to these. Its must consists of water and honey and the sugar level of the honey is high; much higher than that of wine! This implies that the beverage, after completing the fermentation process, can undergo a second fermentation or refermentation. This second fermentation determines the final structure of the beverage, recognizable by the bubbles that rise to the surface when the bottle is shaken, and by the typical noise of sparkling products at the moment of opening. Since mead is produced artisanally and not industrially, the productions do not meet a standard. Tasting mead: here’s how to learn to know and love it. A good Mead is primarily recognized by its aroma. And to excite the taste buds one must first intoxicate themselves with the sense of smell. In a young mead, the aroma is striking; the genuine scent of honey and the fermented, where the alcohol can also be sensed, stands out. With maturation, the beverage begins a natural refinement process wherein the aromas soften and the harsh and varied flavor softens, yielding a more complex range of nuances. The aromas of mead can be divided into three categories: primary aromas: derived from honey; secondary aromas: derived from fermentation; tertiary aromas: determined by aging. It should be served and consumed for greater enjoyment fresh between 6 and 8 °C. In general terms: in a young mead (from 4 to 14 months), the predominant aroma is that fresh and floral of honey; while in an aged mead, the hint of floral freshness is softened by time and a more liqueur-like scent develops.
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Mead Sicilian Honey Mead is an alcoholic beverage obtained from the fermentation of honey, 100% Made in Sicily. Format: 50 cl. Ingredients: Wildflower Honey, Water, Yeast. Alcohol: 10%. What is mead and what it is not! Mead is the Nectar of the gods, the Ambrosia; mead is the precious meditative and seductive beverage that gives Wisdom and Poetry to those who drink it; mead is pure passion that I want to tell about. The name comes from ancient Greek ýdro and meli: water and honey. It is indeed the alcoholic beverage obtained from the fermentation of honey in water, and not – as many believe - from apples. That is Cider, definitely another thing! Nor is it a superalcoholic infusion of honey and water. Nothing could be further from mead! How Mead behaves: Let's start by clarifying that Mead, although derived from the fermentation process just like wine, beer, and cider, is not and cannot be comparable to these. Its must consists of water and honey and the sugar level of the honey is high; much higher than that of wine! This implies that the beverage, after completing the fermentation process, can undergo a second fermentation or refermentation. This second fermentation determines the final structure of the beverage, recognizable by the bubbles that rise to the surface when the bottle is shaken, and by the typical noise of sparkling products at the moment of opening. Since mead is produced artisanally and not industrially, the productions do not meet a standard. Tasting mead: here’s how to learn to know and love it. A good Mead is primarily recognized by its aroma. And to excite the taste buds one must first intoxicate themselves with the sense of smell. In a young mead, the aroma is striking; the genuine scent of honey and the fermented, where the alcohol can also be sensed, stands out. With maturation, the beverage begins a natural refinement process wherein the aromas soften and the harsh and varied flavor softens, yielding a more complex range of nuances. The aromas of mead can be divided into three categories: primary aromas: derived from honey; secondary aromas: derived from fermentation; tertiary aromas: determined by aging. It should be served and consumed for greater enjoyment fresh between 6 and 8 °C. In general terms: in a young mead (from 4 to 14 months), the predominant aroma is that fresh and floral of honey; while in an aged mead, the hint of floral freshness is softened by time and a more liqueur-like scent develops.
