Dansk Mjod - Philosopher's Stone Viking Shrub with Herbs 750ml
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Steeping fresh-cut garden herbs directly into oak barrels holding a blend of Dansk Viking Blod and cryo-macerated quince vinegar yields a savory, high-acid drinking shrub that subverts conventional sweet cordial conventions. Developed alongside Oxford, Connecticut's wild ale innovators at O.E.C. Brewing, the recipe extracts volatile herbal oils from greenhouse-grown rosemary, sage, licorice, dill, and cilantro. Resting the blend in barrels seasoned by sour beer fermentations facilitates gentle micro-oxidation and rustic wood tannins, establishing a distinct bridge between Nordic honey-wine traditions, tart colonial fruit shrubs, and herbal alpine digestifs.
Pungent garden botanicals and wild acetic snap drive the opening aromatics, quickly yielding to a structured palate of tart quince, sweet floral honey, and drying hibiscus tannins. In-house testing at USQ showed that the savory synergy of rosemary and dill works in tandem with the quince's bracing malic and acetic acid, slicing cleanly through residual sugars without lingering syrupiness. Our team recommends serving this poured over a large clear rock in a rocks glass, garnished with a bruised sage leaf alongside rich charcuterie or roasted game. To assemble an invigorating botanical spritz, combine 1.5 oz Viking Shrub with 3 oz dry tonic water or chilled seltzer over ice, finishing with a lemon wheel to highlight the bright green botanical profile.
Country
DenmarkABV
14%Brand
Dansk MjodDietary
Gluten-FreeCask Finish
Infused on estate herbs in woodProduction
Dansk Viking Blod fortified mead blended with house cryo-macerated quince vinegar; matured in oak barrels previously utilized for wild and sour beer fermentations at O.E.C. Brewing, then infused
Roasted pork loin with herbs, duck rillettes, lamb meatballs, aged alpine cheeses, or lengthened with club soda as a digestive highball
