Mead and metheglin are both forms of honey wine, but they have some distinct differences. Mead is simply the fermentation of honey, while metheglin is a specific variety of mead that incorporates spices and/or herbs.
The term “mead” refers to the ancient process of fermenting honey with water and yeast. It is believed to be one of the oldest fermented beverages in human history, dating back thousands of years. Mead can be made in various styles and flavors, depending on the specific ingredients and techniques used.
On the other hand, metheglin takes mead a step further by adding spices and/or herbs to the fermentation process. The word “metheglin” itself originated from the Welsh term “meddyglyn,” which means “healing liquor.” This suggests that metheglin was historically associated with medicinal properties, as herbs and spices were often used for their therapeutic benefits.
The addition of spices and herbs in metheglin not only enhances the flavor profile but also adds complexity and depth to the beverage. The choice of spices and herbs can vary widely, allowing for a vast range of flavors and aromas in metheglin. Some common ingredients used in metheglin include cinnamon, cloves, ginger, nutmeg, chamomile, lavender, and many others.
The process of making mead and metheglin is fairly similar. It involves mixing honey with water, adding yeast to initiate fermentation, and allowing the mixture to ferment for a certain period of time. However, when making metheglin, the additional step of incorporating spices and/or herbs is included. These ingredients can be added directly to the fermentation vessel or infused into the honey-water mixture before fermentation.
In terms of taste, mead can range from dry to sweet, depending on the amount of residual sugar left after fermentation. It can also have varying levels of alcohol content, typically ranging from 8% to 20% ABV (alcohol by volume). The flavors in mead can be influenced by the type of honey used, as different varieties of honey have distinct flavor profiles.
Metheglin, with its added spices and herbs, offers a more complex and nuanced taste experience. The choice of spices and herbs can greatly impact the flavor profile, resulting in a wide range of possibilities. For example, a metheglin infused with cinnamon and cloves may have warm, spiced notes, while one infused with chamomile and lavender could have a more floral and soothing character.
In my personal experience as a sommelier and brewer, I have had the pleasure of tasting a variety of meads and metheglins. Each one had its own unique flavor profile and story to tell. From the rich and sweet traditional meads to the aromatic and herbaceous metheglins, the world of honey wine is truly diverse and fascinating.
To summarize, mead is the fermentation of honey, while metheglin is a specific type of mead that incorporates spices and/or herbs. Metheglin adds complexity, depth, and a wide range of flavors to the traditional honey wine, making it a distinct and intriguing beverage.