also

[Guest guest]

If you cant find the gingerwine (that would he awful) then try the spiced mead, warm it for a few seconds in the microwave that too is very medicinal

I used to live just down the road from this place so had it regularly YUMMMM

mead wines

Mead is a unique and rare beverage. It is made, in simple terms, by fermenting honey. Indeed, it is the oldest fermented drink known to mankind. In ancient Greece it was known as “Ambrosiaâ€â€“ Nectar of the Gods. The Vikings believed it to be an aphrodisiac, and so the groom and the guests drank it for one month, which evolved into the word “Honeymoonâ€.

The traditional vessel in which mead was drunk was called a “Mazerâ€. Some ancient meads were drunk soon after making, and some were spiced (called metheglin) and aged in large oak barrels for long periods to become a concentrated essence of mead. The range of styles of mead produced over the centuries were the inspiration for Ken Maxwell’s research into mead production. Commencing in the 1950s, Ken’s work culminated in three distinct styles being produced. Years of carefully controlled experiments have gone into creating these excellent beverages. Thousands of trials have helped the Maxwell meadmakers select the most suitable honeys and the best strains of yeast while perfecting the difficult art of avoiding ‘stuck’ ferments and the off-flavours sometimes found in other meads. Maxwell’s Meads have been acclaimed by leading wine critics and industry publications for several decades. Maxwell

Meads have been instrumental in bringing this beverage style into Australia’s reach. Today other local and imported meads are available, but Maxwell Mead remains the most popular and is the benchmark in quality for all modern meads.

Honey wines are enjoyed worldwide. To download Maxwell Mead information in a different language, simply choose from the following selections: Chinese Japanese German Maxwell Wines make three styles of mead. Click here to download tasting notes.

Honey Mead

This honey wine is a light orange tawny colour with a pale meniscus. The bouquet has lifted floral beeswax, caramel, and nutty marmalade-like aromas. The palate is refreshingly light with gentle apricot and honey fruit flavours. Chilled with crushed ice in summer it exhibits citrus peel and dried apricot characters. Drunk at room temperature, or chilled, Honey Mead is refreshing with a surprising length of flavour, even when mixed with dry ginger ale (a favourite long drink locally in McLaren Vale). It can also be used creatively in cooking. From just simmering carrots and sesame seeds together, to improving a chicken casserole or as a major ingredient in delicious desserts, Maxwell Honey Mead will find a multitude of uses in the kitchen. Maxwell Honey Mead does not benefit from further bottle maturation and can be kept for 3 months after opening if refrigerated.

Spiced Mead

Orange and tawny gold in colour with a pale meniscus. The nose is similar to the Honey Mead except for lifted spicy cinnamon and clove aromas above and beyond the beeswax smells. The spices continue onto the tea-leaf and golden syrup like palate, making it the ideal drink to be served heated. Most spiced mead is drunk in cold weather in front of a log fire, or from a thermos when out fishing. It should be warmed until steam rises, but definitely not boiled. When served in this way the delicious aromas and flavours meld together to provide an exquisite, warming beverage. Maxwell Spiced Mead does not benefit from further bottle maturation and can be kept for 3 months after opening if refrigerated.

Liqueur Mead

This special after dinner drink is tawny gold tending to orange in colour with a pale (but persistent) meniscus. The bouquet is intense and wildly aromatic, as a result of fortification and extended oak barrel maturation (at least 3 years) in the Maxwell cellars. A secret collection of herbs and spices are patiently infused to give the Liqueur its mandarin peel, treacle and rolling quince flavours before the concentrated, viscous beeswax and caramel finish. It is the essence of Mead and a stand-alone fortified drink. Mead at its absolute best! The difficulties in making the Liqueur Mead mean it can only be bottled in limited quantities to maintain the quality, and is not as readily available as the other Meads. The Liqueur Mead will slowly soften and develop over time, and will keep indefinitely after being opened.

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