Fruit Mead

Overall Impression:

In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honeysweet- acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.

Commercial Examples:
Moonlight Blossom, White Winter Cyser, Rabbit’s Foot Apple Cyser
Scroll down

Supporting fermentation products

Join our newsletter