Sweet honeywine with a hint of hibiscus
Mead is an ancient, alcoholic beverage made of honey.
Gods, kings and common folk... all enjoy delicious honeywine.
Dansk Mjod (Danish mead) is still brewed the old fashion way:
Honey and herbs are boiled and let ferment for 3 weeks.
When the desired alcohol percentage is reached, the brewer stops the fermentation process; after maturing at least 6 months, the mead is ready for bottling.
Our mead will improve with time; it will never be too old to drink.
Water, honey, hibiscus, spices
This artisan Danish mead is made on an original recipe dated 1700 AD.
The hibiscus and the spices give this sweet mead a pleasant, soft-herbal, citrus flavour, comparable to madeira.
To be enjoyed pure or mixed in beer or cocktails.
Can be served with the lighter meal, or drunk as dessert wine or aperitive.
Goes well with softer flavoured products as young cheese...
Traditional stone bottle with cork
On Dansk Mjod
The oldest known recipe for mead to be written down in the Nordic countries was in 1520 by the Archbishop Olaus Magnus.
The recipe comprised of water, honey, hops and brewers yeast, and concludes that "on the eight day - or earlier in case of emergency - the mead may be drunk, but the longer it is left, the purer, better and healthier it will get."
Dansk Mjod from Denmark brews the traditional way, using only 100% natural ingredient, without any kind of additives.
Recipes goes back to 1700 AD.