Mead is an alcoholic drink that is derived from honey and water, fermented and left to develop using yeast. The content may rise from that of slightly alcoholic, to one that could knock out a heavy drinker. More often than not, it is confused with the name 'honey wine' but it's still mead. Nothing special but honey and wine.
A type of mead that has herbs and spices (common favorites are ginger, vanilla, clove, cinnamon, nutmeg, oregano and even lavender) is called metheglin. Metheglin comes from the word meddyglyn which roughly means 'healing liquor' suggesting to its earlier use as a therapeutic or immediate drug.
Nowadays, metheglin is distributed, produced, and sold in bottles across the state, more for its taste and appeal rather than its medicinal effects (if it did have any). Spicing and the combination of amount and type is key. As of this time, there are at least a hundred different types of metheglin, a handful being popular, and some bordering on the exotic or esoteric.
Metheglin makes for good business, especially in several parts of Texas who still have the appetite for this pioneer drink. It's simple, and not complicated like beer or most of the modern wines that we have. The health bit is a bonus, it's the taste that matters. After all, we've been smoking and drinking with disregard for our health. Well, metheglin may actually be good for your body. Moderation, again, is key to this. After all, too much of a good thing would still bring illness to you.
To make metheglin, mix rational parts of water and honey, bring to a boil, mix in your herbs or flowers/spices and yeast. Allow to ferment for a week in an airtight container. Drain out and strain for impurities and ferment once more. Let it reach at least a year for good and sweet taste that's deep, like the history of mead.
A type of mead that has herbs and spices (common favorites are ginger, vanilla, clove, cinnamon, nutmeg, oregano and even lavender) is called metheglin. Metheglin comes from the word meddyglyn which roughly means 'healing liquor' suggesting to its earlier use as a therapeutic or immediate drug.
Nowadays, metheglin is distributed, produced, and sold in bottles across the state, more for its taste and appeal rather than its medicinal effects (if it did have any). Spicing and the combination of amount and type is key. As of this time, there are at least a hundred different types of metheglin, a handful being popular, and some bordering on the exotic or esoteric.
Metheglin makes for good business, especially in several parts of Texas who still have the appetite for this pioneer drink. It's simple, and not complicated like beer or most of the modern wines that we have. The health bit is a bonus, it's the taste that matters. After all, we've been smoking and drinking with disregard for our health. Well, metheglin may actually be good for your body. Moderation, again, is key to this. After all, too much of a good thing would still bring illness to you.
To make metheglin, mix rational parts of water and honey, bring to a boil, mix in your herbs or flowers/spices and yeast. Allow to ferment for a week in an airtight container. Drain out and strain for impurities and ferment once more. Let it reach at least a year for good and sweet taste that's deep, like the history of mead.
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Taking a vacation in Texas? Why not make it worth the trip? Texas craft shows. Visit Texas craft shows, that's what I use to check up on mine.
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