Description

When one of their wild fermentations began to develop a particularly unusual flavour, Lancashire decided that, rather than bin it, they were going to double down, adding ascorbic acid to enhance the sour notes of the Brettanomyces strain of yeast, which is also known from Belgian beers and lambics.

This mead begins with an strong sour note that then mellows into an off-sweet smoothness that sits somewhere between “honeyish” and “malty”. Each sip brings with it a very slight tingle at the back of the mouth. This is one to nurse for a while, because the more your pallet becomes used to the sourness, the more the deeper flavours begin to unfold. Great by itself or as a contrast to sweeter dishes. By the maker’s own assessment, it sits nicely with a good malt.

Serve in small measures as a “grown-up” reminder of sour sweets of old.

Note: This is a limited edition product and will be available for as long as stocks last.

The meads from the Lancashire Mead Company are probably best described as classic meads, with sweet and straightforward flavour profiles. They also tend to have a slight winelike “funk” that no doubt stems from close proximity to more experimental wild fermentations. While usually not strongly aromatic, they sit very pleasantly on the tongue and have both a mellowness and depth that make them extremely moreish. As such they are best enjoyed alongside cheeses or desserts that can serve as a contrast or a compliment to the sweetness of the mead, while also helping to prevent an entire bottle from “accidentally” vanishing.

This product contains: Water, Honey, Yeast Nutrient, Ascorbic Acid.
This mead does NOT contain: Gluten, Wheat, Eggs.
Suitable for Vegetarians.