Sparkling Mead 2019

Описание

Whole hive honey from our farm blended with water from the River Derwent - wild fermented in barrel for 2 years prior to release. The progressive, rhythmic input from a myriad of wild microflora and the most impactful of these are the diverse and plentiful species of lactic acid bacteria (LAB). Organoleptically, dependent on many diverse characteristics, this impact plays out in the resultant beverage as a balance between the production of lactic acid and acetic acid. Floral, complex, dry and acidic.