Mead

Sicilian Honey Mead is an alcoholic drink obtained from the fermentation of honey, 100% Made in Sicily. Format: 50 cl Ingredients: Wildflower Honey, Water, Yeast Alcohol: 10% What mead is and... what it is not! Mead is the Nectar of the gods, Ambrosia; mead is the precious meditative and seductive drink that gives Wisdom and Poetry to those who drink it; mead is pure passion that I want to tell about. The name comes from the ancient Greek ýdro e meli: water and honey. It is in fact the alcoholic drink obtained from the fermentation of honey in water, and not - as many believe - apples. That's Cider, definitely something else! Nor is it a superalcoholic infusion of honey and water. Nothing could be further from mead! How Mead behaves: Let's start immediately by clarifying that although mead comes from the fermentation process exactly like wine, beer and cider, it is not and cannot be assimilated to them. Its must is composed of water and honey and the sugar content of the honey is high; much higher than that of wine! This implies that the drink, after completing the fermentation process, can undergo a second fermentation or refermentation again. This second fermentation determines the final structure of the drink, it is recognizable by the bubbles that rise to the surface if the bottle is shaken, by the typical noise of sparkling products when uncorked. Since mead is produced by hand and not industrially, production does not meet a standard. Tasting mead: here's how to learn to know and love it A good mead can be recognized first and foremost by its aroma. And to excite the taste buds you must first become intoxicated with the sense of smell. In a young mead the aroma is explosive; the genuine smell of honey and fermented products stands out, in which that of alcohol is recognised. As the drink matures, it begins a natural refinement process through which the aromas become more refined and the unripe and variegated flavor softens, returning a more complex range of nuances. The aromas of mead can be divided into three categories: primary scents: deriving from honey; secondary aromas: deriving from fermentation; tertiary perfumes: determined by aging. It should be served and consumed chilled between 6 and 8 C° for greater pleasantness. Generally speaking: in a young mead (from 4 to 14 months), the predominant aroma is the fresh and floral one of honey; while in an aged mead the hint of floral freshness is mitigated by time and a more liqueur-like odor develops.