Maxwell Honey Mead Liqueur is made by fortifying Mead with a neutral spirit and a selection of herbs and spices. After up to 3 years in oak barrels, it is ready to drink neat or over ice.
Maxwell Meadery is Australia’s oldest commercial meadery. The first commercial label was released in 1966 and with it, the birth the Australian mead industry. In the early 80’s Mark Maxwell embarked on a journey to produce a mead of style and complexity to befit its heritage as the drink of the royal court and badge of affluence and status. By the mid-eighties, Maxwell Liqueur Mead was born. Starting with a base of Spiced Mead, a secret herb & spice infusion is added, and then the mead is fortified. Spending twelve to fifteen months in old bourbon barrels in Maxwell’s cellars completes this limited release mead.
Maxwell’s Liqueur Mead has also been twice awarded ‘best dessert mead’ at the International Mead Festival Competition in the USA.
Product of Australia
Standard Drinks: 5.9