Mead, known as "mead champagne", is produced using the classic method of secondary fermentation in the bottle. The basis is first-class mead. This demanding production process can take 3-10 years. The production of this specialty is currently concentrated only in Slovenia.
32 products found.
The king of Honey, Heather, goes into producing the most powerful traditional method Sparkling Mead. The aroma of heather honey fills the air as soon as the bottle is opened. A real treat for mead and honey lovers.
Traditional Method, made using Northumberland Honey Co spring Wildlfower Honey. Primary fermentation and aging takes place during year 1, and secondary fermentation year 2. A full 2 year production process.
Sparkling Melomel made with Okanagan cherries.
Wildflower Session Mead
Sweet Sparkling Mead.
Sparkling Melomel styled mead. Crisp and juicy with a hint of tartness, our Bliss Blueberry Haskap is bright and refreshing.
Pale honey gold in colour with perfumed aromas of fresh ginger, flowers and subtle honey.
Cyser styled mead made with fresh Okanagan Apples.
Rosé Sparkling Mead is most unique, starting out life in a similar way to the Wildflower Sparkling Mead, created in the traditional method, but with the addition of Hibiscus flowers.
Dry sparkling mead mmead made by cold production.
Sparkling botanical apple-cherry-sumac-rose hip mead
Viking Bad (original) es un hidromiel semi-dulce (ABV 5,5%), con un agradable retrogusto a fruta madura. Viking Bad (original) is a semi-sweet mead (ABV 5.5%), with a pleasant aftertaste of ripe fruit.
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