Viking Bad Hidromiel

An Ethiopian honey wine fermented with gesho (a woody shrub) rather than hops or standard yeast.

Mead flavored with spices or herbs (cinnamon, vanilla, hops, etc.).

Mead made specifically with apple juice/cider.

The broad category for mead fermented with fruit.

Mead with low alcohol content, typically designed for easy drinking and higher refreshment profile.

Mead that is intentionally carbonated, either through secondary fermentation or forced carbonation.

Rich tropical sweetness, waxy fruit body, slightly resinous finish

Deep caramel, dried fruit, medicinal herbal richness, thick mouthfeel