Introduction to mead — a talk
What mead is, how it is made, and why honey stops being an ingredient and becomes the entire product.
What mead is, how it is made, and why it is the category I have competed in most: in mead, honey stops being an ingredient and becomes the entire product. If the honey of a place and a season has something to say, that is where it is heard.
A talk, with a tasting.
Before you write
- What you taste
- Traditional, metheglin and barrel-aged mead, and the guava, pitahaya and uvita wines
- Where
- Cervecería Tres Gatos, El Cangrejo, Panama City
- Led by
- Daniel Giráldez
- Duration
- 3 hours
- Group
- 6+ people
No published calendar yet. These formats have been run before and are arranged on request: get in touch and we'll agree a date, place and group size.
Follow the thread
Where it comes from, who works it, and what you can take home.
ProjectMead and wines
Meads made from the multifloral honey of our apiaries, and natural wines from tropical fruit.
The projectTraditional mead
Filtered water and honey from the apiary, nothing else. Petillant, semi-sweet to demi-sec.
See in the catalogue