Dansk Mjod - Viking Blod Mead 750ml
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Fortifying fermented honey with neutral grain spirit and infusing the blend with dried hibiscus petals and ginger establishes this Danish metheglin as a structural departure from typical low-proof, light-bodied honey wines. Fermented according to historic Scandinavian traditions in Billund, the must extracts both a vivid ruby-garnet pigment and firm botanical tannins directly from the steeped hibiscus calyces. Rather than mimicking dessert liqueurs laden with refined cane syrup, this 19% ABV expression develops a vinous, oxidative weight reminiscent of a Bual Madeira, where raw floral honey is anchored by warming spice and phenolic dryness.
Palate weight registers as unctuous and full-bodied, balancing sweet beeswax and stone fruit against the sharp, prickling heat of whole ginger and the cranberry-like malic bite of hibiscus. In-house testing at USQ showed that this interplay of high residual honey sugars and tangy floral acidity enables the pour to hold its shape over ice without turning watery. Our team recommends serving it chilled at cellar temperature (54°F to 58°F) in a white wine glass alongside sharp aged blue cheeses or venison loin. For a warming winter aperitif, warm 3 oz Viking Blod gently with an orange wheel and a cinnamon quill-a functional mulled serve our buyers often suggest to bring forward the spirit's deeper root aromatics.
Country
DenmarkRegion
BillundABV
19%Brand
Dansk MjodDietary
Gluten-FreeProduction
Traditional slow honey-must fermentation blended with dried whole hibiscus petals and sliced ginger root; fortified with pure grain spirit to achieve shelf stability and an oxidized, Madeira-like tast
Danish blue cheese, dark fruit tarts, rich game terrines, or served lightly chilled over a large rock with an expressed orange peel
