The spiced mead is a favourite, it has a bouquet of honey and citrus, but with the added zest of cinnamon, cloves & nutmeg. These spicy characters are carried through to the palate where they fill the mouth with a complex and satisfying array of flavours. Traditionally served hot (not boiling) to enhance its aromas and warm the soul.
Making wine from honey instead of grapes was first introduced to Australia by Mark Maxwell’s father, Ken (1915 – 2004) whose devotion to the ancient craft created the benchmark for modern mead-making around the world. After a decade or more of experimentation with different honey’s and yeasts the famous Maxwell Honey Mead was born. The first commercial label was released in 1966 and with it, the birth the Australian mead industry. Today, Maxwell Mead is Australia’s favourite honey wine and the most successful range in the Southern Hemisphere.
Colour & Aroma: Pale amber with golden hues. Heady aromas of cinnamon, nutmeg and clove, with honey and citrus undertones. Liquid hot cross buns.
Palate: These spicy characters are carried through on the palate where they fill the mouth with a complex and satisfying array of flavours.
Serving Suggestion: Serve warm in a brandy baloon or stemless wine glass. A campfire favourite.
Pairings: Apple strudel with warm custard.
Product of Australia
Standard Drinks: 7.4