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. Spices were then added to these batches to enhance & change the flavour of the mead.
In the early 1970’s 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.
This classic spiced mead has been further innovated by the creation of our Liqueur Mead, a deliciously unctuous fortified-style of mead which spends twelve to fifteen months in old bourbon barrels maturing in Maxwell’s cellars.
24-carat golden colour. Heady aromas of cinnamon, nutmeg and clove, with honey and citrus undertones. These spicy characters are carried through on the palate where they fill the mouth with a complex and satisfying array of flavours & textures with a lasting caramel finish.