This is our 100% ‘vintage’ Belgian mead, made by combining local honey with apple juice from different varieties.

The honey blend consists of raspberry blossom, linden, clover and other types from various regions in Flanders: from the meadows in rural West-Flanders to the fruit orchards on the hills of Haspengouw in Limburg.

The result is a fruity, crisp apple mead or so-called ‘cyser’ with a slight acidity that makes it an excellent aperitif or digestif.

70cl – 15% ABV – drink slightly chilled at 15°C

This is an interpretation of the first ever mead our mead maker drank, one cold winter night in Warsaw. The taste of the 15 years old buckwheat honey mead was amazing and most of all: different than anything else. It sparked the idea to once introduce mead in Belgium. Upon arrival home, the first experiment soon took off.

We sourced the dark honey from a beekeeper in Masuria, the land of thousand lakes in North-East Poland, and fermented it together with different Flemish honey types.

This is a so called ‘varietal mead’ as it expresses the intense – malty like – buckwheat aroma. It wonderfully pairs with goat cheese and patés.

70cl – 14.5% ABV – drink slightly chilled at 15°C

The fresh homemade elderflower cordial, we drank as a kid each summer, inspired us to make a mead reminding of summertime.

For the base mead, we fermented local linden, balsam and spring multiflower honey. During the aging process, we then infused the batch with fragrant elderflowers. The result? A delightful mead with floral aromas and a light honey sweetness!

Great as aperitif, served slightly chilled or on the rocks!

70cl – 14.5% ABV – drink slightly chilled at 15°C

“If you look at the plate of food on your dinner table, bees have played their part either pollinating the many vegetables and fruits we eat directly, or pollinating the food for the animals that we then consume.”
(Source: BBC.co.uk/iwonder, article by Chris Packham)

Aren’t we just taking the food of the bees, when harvesting honey? Not really. What makes bees healthy and strong is not the honey, but the pollen. For the health of bees, it is therefore essential that many different types of pollen can be found in our environment!

Honeybees play a crucial role as pollinator and in sustaining biodiversity. Sadly, the threats to these insects are worldwide and their welfare is a global issue. When we make mead, we primarily use qualitative raw honey from local beekeepers in Flanders: that’s our way to support them and honour the bees.

Note that there is no use of chemicals, cultivation of land, irrigation and large mechanized equipment involved in honey and mead production. This makes it a 100% sustainable beverage.

“If you look at the plate of food on your dinner table, bees have played their part either pollinating the many vegetables and fruits we eat directly, or pollinating the food for the animals that we then consume.”
(Source: BBC.co.uk/iwonder, article by Chris Packham)

Aren’t we just taking the food of the bees, when harvesting honey? Not really. What makes bees healthy and strong is not the honey, but the pollen. For the health of bees, it is therefore essential that many different types of pollen can be found in our environment!

Honeybees play a crucial role as pollinator and in sustaining biodiversity. Sadly, the threats to these insects are worldwide and their welfare is a global issue. When we make mead, we primarily use qualitative raw honey from local beekeepers in Flanders: that’s our way to support them and honour the bees.

Note that there is no use of chemicals, cultivation of land, irrigation and large mechanized equipment involved in honey and mead production. This makes it a 100% sustainable beverage.