Blend: Honey, Lemon, Ginger
What's grandmother's recipe for treating stuffy nose? With lemon and ginger of course! That's exactly what we did here. Fermenting the honey with lemon and ginger gives a mead with spicy-citrusy, lemon peel aroma. On the palate, the ginger spiciness teases and warms with a gentle sting, while the lemon refreshes with a tangy zing. A cutting through sensation that awakes the senses.
About the Winery
"Mead is one of the oldest alcoholic beverages in the world. Made by fermenting honey and water, it has long been associated with the Scandinavian culture and Vikings lore. For many centuries, mead was considered as a veritable elixir vita. At Rachelle The Rabbit, we are re-introducing this old tradition with a Modern Twist. Unlike wine, which depends on the type of grape varieties, mead is highly versatile. The taste can be as elegant as wine, but at the same time, the flavor profiles can be as versatile as beer just by adjusting the recipes and production techniques. As the first and only meadery in Singapore, we have many flavors that are inspired by the culture and heritage of the region. Rachelle’s Liquid Gold was named as a tribute to the spice trade; and Rachelle’s Bandung was named after the famous Southeast Asian beverage. Our production is batch based and artisanal in nature. It is similar to natural wines, and can be classified as minimum intervention style. We try as far as possible to present our mead in its most natural and organic form, with all the minerals, enzymes, vitamins and antioxidants in their original forms."
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