The Dry mead is very crisp, with pleasant lingering floral notes. It will age well as a mead, and within another 6 to 8 months should develop a pleasant raisin note as well - we allow a small amount of autolysis of the maturation strains of yeast - we use about 30 different wild yeasts to make the mead, and the maturation strains have a high alcohol tolerance,so we leave the mead on the yeast for about a month, and then drain it over.During this time, some of the weaker yeasts die due to the alcohol content of the mead peaking, and this releases certain yeast products which then age into the raising flavour over time. This mead is enjoyed by those who have learned the subtleties of mead and can savour the extremely discreet honey notes and pleasant almond aftertaste. Best served chilled with game, red meats and curries. A sociable after dinner drink that will assist the consumer in solving the worlds problems (in theory)!
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