Blended with natural honey, cranberry juice, ratafia and herbs, the mead has a unique balsamic flavour. The gentle spiciness and zesty cranberry notes are toned down by the sweetness of honey, producing a well balanced, semi-sweet balsamic mead. Best Served Zalgiris Balsam Mead is the most potent mead within the range, which is mixed with ethyl alcohol and distilled, producing 75% strong balsam mead. Taste Notes

Inspired by the story of red-headed pirate Anne Bonny, born near the Old Head cliffs of Kinsale, the Wild Red Mead is made using the highest quality natural ingredients coming from various botanical sources. Mead is an alcoholic beverage made from fermented honey that’s been produced by our ancestors for thousands of years. Mead is available in many different strengths and flavours. Sweet or semi-sweet meads are usually best served with cheeses and desserts. In contrast, lighter textured meads are perfect on their own or as an aperitif. How Is Mead Made?Sweet, floral honey with a hint of caramel is presented inside the striking blue colour slim bottle. Best Served I first encounted this mead at a “Highland Village” component of the Christmas markets in Edinburgh. The German side of the markets closed up by Christmas Day, but the Highland side stayed open right up until midnight on Hogmanay. It was served warmed and this is a drink that does well served warm in theWinter. Appearance

With dedicated mead bars popping up across some of the biggest cities around the world, this medieval drink is well promising to stay. The colour is a deep burnt orange colour hinting at caramel in the taste. There are strong legs on the glass from the relatively strong 14.6% ABV. Despite the robust colour, there is a pleasant translucency as the light shinesthrough. NoseZalgiris Mead is crafted using natural, locally sourced organic ingredients. It is traditionally made from fermented honey and water with added herbs, fruits or berries and brewed between 15 to 24 months, depending on the desired strength. Our personal favourite pairing for a robust, Scottish mead is of course as a dessert wine with cranachan at the end of a BurnsSupper! Where tobuy Honey mixed with caramel, water and yeast creates well balanced, smooth, warming palate. Silky to taste, the mead is not overly sweet and has a hint of dry notes, followed by a mild floral aroma lingering in the air. Best Served