“We use the same yeast across the board,” she says, noting that generally, Moonlight’s meads clock in around 14% ABV. Van Der Berg reveals that Moonlight’s basic formula uses one part honey to three parts water, which is then fermented with a white wine strain of yeast that originated out of Sorbonne, France. “We believe in only the best ingredients,” says Berniece Van Der Berg, co-owner of Moonlight Meadery. Fans of blueberries, black cherries, and currants can dive into a bottle of the meadery’s ‘Desire’ bottling (and sip it alongside a variety of chocolates), whereas citrus lovers will go nuts for the orange blossom and rhubarb flavors found in Moonlight’s ‘Fling.’ Mead purists, look to the flavor-packed and aromatic ‘Sensual’ cuvée, produced from wildflower honey. Produced from a base of Brazilian organic honey, the range of meads at Moonlight Meadery are all worth a go-and given their half bottle size, tasting your way through the lineup is easy as ever. Region: New Hampshire, USA | ABV: 12-16% ABV | Tasting Notes: Black cherries and currants (Desire), Orange blossoms and rhubarb (Fling), Wildflower honey and white flowers (Sensual) “Because of this, we add a touch of honey at bottling,” he says. “We strive for forward, clean, honey/floral aromas with a bit of yeast nuance,” Bargetto notes that it is imperative that the flavor profile of mead complements its aromas with a touch of sweetness, as honey can often present naturally bitter compounds. “A great mead should exhibit proper balance in aroma and flavor,” says Bargetto. Bargetto explains that the entire process, from fermentation to bottling, takes about 60 days. “We first dilute our honey with filtered water and then inoculate the diluted honey with a Champagne strain of yeast,” he says, citing that fermentation in temperature-controlled, fining, and filtering (as is common in white wine production) follow. Marty Bargetto, owner of Chaucer’s notes that their meads are made in traditional fashion, using only honey, water, and yeast. Although the mead has a similar body to fortified wine, this delicate boozy juice is produced without the addition of a neutral distillate. Region: California, USA | ABV: 11% | Tasting Notes: Honey, Canned peaches, AcaciaĬrafted with fresh honey and no artificial flavorings or additives, this intensely perfumed sweet mead from Chaucer’s is loaded with flavors of honey, canned peaches, and acacia. View On Drizly View On View On Minibar Delivery Here are the best meads to try right now. Fair warning to wine and beer lovers alike-this may become your new go-to beverage. “As meads move further toward dryness during fermentation, an array of prismatic floral essences, aromas of gamey leatherwork, citrus, orchard fruit, and even herbal notes may emerge, depending on a multitude of factors such as the type of honey, yeast strains, etc.”Ĭurious about this ancient elixir? We’ve narrowed down our favorite meads to kickstart your tasting. Austin explains that yeasts have a myriad of materials (vitamins, amino acids, pollen, minerals, etc.) to work with during honey’s fermentation. “Given the inherent complexity of honey in terms of chemical composition, fermentation can act to unveil and embellish certain characteristics that might otherwise remain hidden to the palate beneath honey's supersaturated cloak of sweetness,” he says. Zachary Austin, buyer at Windmill Wine & Spirits in Saugerties, NY, dives into the complexity of mead’s base material: honey. However, despite its strong consumer approval, there’s still a lot of confusion surrounding this unique fermented beverage. These delicious, honey-based bottles are produced in a myriad of styles and flavors and are perfect for sipping year-round. Mead is having a moment and it’s no surprise why.
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