Sweet

Like many great things in history, spiced mead was born out of necessity. When mead found its way to England in the middle-ages by the sharp end of a Viking sword, honey was a cheaper commodity than sugar. Mead was fermented communally and was available for collection around the village. Often remaining there for weeks, spices were added as the mead began to spoil to mask any unpleasant flavours! A happy accident indeed.

In the early 1970s Ken Maxwell began selling his famous honey mead with an envelope of spice to allow mead drinkers to ‘mull’ their mead at home. These days Mark Maxwell does all the hard work for you as the now famous ‘Spiced Mead’ is made to a secret and finely honed family recipe.

With an army of loyal followers this winter elixir has warmed the hearts and bodies of a generation or more, a veritable potion of pleasure.

Traditionally served hot (not boiling) to enhance its aromas and warm the soul, it can also find uses in the kitchen as an ingredient in cakes and fruit pies. This is our answer to Tilley’s Wines. In the summer try serving it chilled with dry ginger ale, ice and mint.