Very enjoyable! Light, sweet taste and goes with anything
This mead was pretty good. It had a light honey flavor and just a hint of dryness. While I personally prefer a richer honey flavor, this was a pleasant mead for a summer evening.
In the fall of 2005, I took a long standing family tradition of making sweet mead to a commercial level. My goal was to create a mead that was lighter in taste and body than most commercially produced meads, and to capture the sweet wine enthusiast as well as to maintain an ancient tradition of making wine from pure honey, water and yeast.
My initial meeting with world renowned winemaking consultant Cesar Baeza, Wine Master at Brotherhood, America’s Oldest Winery was to discuss the concept. “Can honey be cold fermented, much the same as Riesling, to maintain the fresh fruity flavors and floral aromas in the honey?” “I am not sure.” was Cesar’s response, and thus began the process.