Past Silver Medal Winner, Northwest Wine Summit
750 ml / 26 oz 11.5% alc / vol PH 3.1 RS 5 degrees brix Fruit Source – Wildflower honey, ginger root, and spice,-no fruit- barrel-aged in French oak, light effervescence
This ancient mead style descends from the many generations that created their own secret recipes. Wildflower Honey and a blend of spices are added to pure water and fermented with special yeast. Aged in French Oak barrels, this off-dry mead makes an excellent dinner wine to serve with fowl, fish, or spicy foods.
Pairings: Spicy Asian cuisine, seafood, or poultry.
Solstice Metheglin is a King’s Style of Mead from the Middle Ages. The addition of spices to mead was something only the wealthy could afford to do but it helped to improve the flavour of the mead as recipes often called for moat water. The word Metheglin is where the word medicine comes from. The name is derived from the Welsh word (Meddygllyn), (Meddyg) meant healing and (llyn) meant liquor. In Eastern Europe, Metheglyns are still heavily infused with herbs and drunk as a health tonique.
Our Solstice Metheglyn is infused with a blend of Caribbean spice and Ginger and aged in French Oak. We produce it purely for pleasure but you can tell yourself whatever you like!
Many people struggle with how to pair meads with foods. In our case, this is easy. Our meads are more wine like and tend to be on the dryer side. Most popular with the holiday meal are either Melomel or Metheglin. All our dry meads pair easily with poultry, fish, and cheeses.
MELOMEL is a fruit meads and pair well with spicy foods, seafood, poultry, and cream pasta. Our HARVEST MELOMEL is a berry fruit mead with a crisp acidity that makes it excellent with many foods. It is difficult to pair most fruit meads with red meat and our WICKED MISTRESS MELOMEL pairs well with pork, lamb, and lighter red meats. It gets paired with smoked meats and cheeses as well by many restaurants.
METHEGLIN is a straight honey mead with spice or herbs. Our SOLSTICE METHEGLIN is made with ginger and spice. It pairs well with the whole festive turkey meal at holidays but is surprisingly versatile. It is excellent with spicy foods because there is enough sweetness to hold up to the spice. The ginger makes it a nice pairing for salmon and other seafoods or Asian and Indian cuisine. It is one of the few beverages that is nice with either sweet or spicy curries. Our KILT TWISTER MEAD is made with fresh hops and heather from our farm. It is dry and still and pairs well anywhere you would put a nice craft beer.
CISER is a cider made with honey but also a mead made with apples. Our ORIGINAL SIN CYSER MEAD is made with a blend of apples and quince from our farm. It is dry and still like wine but has a refreshing cider taste. It pairs well with Curry, Pork, and is excellent on the patio with summer BBQ.
SAC MEAD or sweet mead is very good with dessert . Our VINTAGE SAC is a sweet mead that pairs especially well with creamy desserts but is also excellent with fruit and cheese. It is fortified and is therefore somewhat similar to a white port. Our MAD MARION is similar to a very smooth tawny port with berry top notes. It pairs well with chocolate desserts, cheese plates, or as an aperitif.
This mead is very rich in flavor and has a really nice dry flavor. I quite enjoyed this bottle and will be ordering again in the future!
The Solstice Metheglin was smooth and tasty, like a very simple white wine. When swirled it releases a funk that I can only compare to fresh yeast; unoffensive and rich, with the slightest sourness, but clean.
The spice is very light. Think fresh ginger, not dried and ground, with a shadow of something else. It's the spice that will linger on your tongue afterwards.
The Solstice Metheglin is as described and does not disappoint. Would buy again but may try others first.
This is my favourite mead to accompany spicy Asian food and fish dishes because the off dry, no fruit flavour is the perfect compliment. The finish is so smooth thanks to Bob Liptrot’s mastery of mead making and aging in French oak barrels. This, tip of the hat, to ancient recipes of spices and ginger feels medicinal, as the Metheglin names implies, and, just plain enjoyable. Well worth adding to my table time and time again.