Something Different: Dragon’s Milk X Dungeon & Dragons Origin Mead Cask Bourbon

From breakingbourbon.com

Classification: Straight Bourbon Finished in Mead Casks

Company: New Holland Spirits

Distillery: New Holland Brewing Company

Release Date: November 16th, 2024

Proof: 100

Age: NAS

Mashbill: 70% Corn, 25% Malted Barley, 5% Rye

Colour: Dark Caramel

MSRP: $155 / 750mL (2024)

Official Website

NOSE

Chestnut | Candied walnut | Fried dough | Plum | Stewed apple | Light amaretto

palate

Honey | Malted grain | Nutmeg | Plum | Stewed peach | Rich

finish

Leather | Roasted coffee | Dark chocolate | Vanilla cream | Whoppers candy | Touch dry

overall

A clever tie-in between two Dragon-based brands results in a bourbon that is fun, unique, and highly drinkable.

Sometimes, brand mashups can feel forced, yet other times, they can feel inspired like we have here. New Holland Spirits, home of Dragon’s Milk Beer and Dragon’s Milk Origin Bourbon, has teamed up with Hasbro and their Wizards of the Coast division to celebrate the tabletop roleplaying game Dungeons & Dragons’ 50th anniversary.

Finishing in mead barrels is new for the Dragon’s Milk Origin brand, and it is also surprisingly rare in the finished bourbon space. Mead is a fermented alcoholic beverage made from honey, water, and yeast, as opposed to grains and hops like beer is. It's considered its own category of alcohol, distinct from beer, and is one of the world’s oldest alcoholic beverages, which is why you often see it in medieval and fantasy-based entertainment and why pairing it with a Dungeons & Dragons pairing makes so much sense. Mead is typically aged, and its alcohol content is often much higher than that of a typical beer and more in line with wine or dark beer.

As we’ve already seen with past Dragon’s Milk Origin Toasted Finished Bourbons, New Holland’s particular style of bourbon lends itself well to a wide range of finishing flavors. That is once again on display with this Origin Mead Cask Bourbon. At a high level, the mead flavors are well integrated with the base bourbon, as both can be easily picked out yet work very well with one another. Unlike Origin Toasted Finished Bourbons, which are released at cask strength, Origin Mead Cask Bourbon is 100 proof, which lends itself to a very drinkable and more mellow drinking experience, but one that still offers a good richness of flavor for its proof point.  

The aroma features more of its base bourbon scents than expected, as chestnut, candied walnut, fried dough, plum, and stewed apple which are often found in their toasted finished bourbons. It is not until the palate, which begins with honey and malted grain, that this whiskey begins to deviate from its base bourbon and showcases its mead finish most prominently. It leans sweet but remains far from excessive, and instead offers an interesting exchange between sweet and baking spice flavors. The finish takes the flavors down a notch into more dark and roasted territory with leather, roasted coffee, and dark chocolate with a touch of lingering dryness.

For those familiar with mead and Dragon’s Milk Origin Bourbon, you probably have an idea of what to expect. But for many, that probably isn’t the case, and Origin Mead Cask Bourbon will be a rather unique tasting experience. Though many will no doubt put it in a similar camp as a stout-finished bourbon, there are plenty of differences once you understand and taste what the mead finishing is bring to the sip. That said, this release seems designed to be accessible to a wide range of drinkers with palatable flavors and a more manageable proof point, and not one that is meant to challenge drinkers with oddball flavors. It does taste unique but not completely foreign, and given its tie in, a creative endeavour perfect for any adventuring party.  

Dragon’s Milk X Dungeon & Dragons Origin Mead Cask Bourbon releases on November 16th and is a 1,500 bottle release. Notably, unlike other limited release Dragons Origin Bourbon releases, this bottle is not a distillery exclusive and will be sold online via the company website.    

https://www.breakingbourbon.com/review/dragons-milk-x-dungeon-dragons-origin-mead-cask-bourbon 

Panacea Meadery: First of its kind in South Dakota

From dakotanewsnow.com

SIOUX FALLS, S.D. (Dakota News Now) - Logan Bordewyk graduated from Lincoln High School in 2010.

He and his friends felt called to service, which led to four years of active duty in the Marines, including combat in Sangin Valley, Afghanistan.

“I owe a lot to my service. It made me a better student. It definitely makes me more motivated to pursue leadership positions,” Bordewyk said.

When Bordewyk got out, he and his family saw a market that hadn’t yet been tapped.

“We have some distilleries in South Dakota. There’s a handful of breweries and we’ve got some great wineries too, but we never had a meadery. So there was the lightbulb and we wanted to be the first and only meadery in South Dakota,” Bordewyk said.

Logan and his father, Barry, founded Panacea Meadery in 2016, and they value time with the family.

“Not everybody gets the opportunity to see their parents very often. It could be an annual thing or a bi-annual thing, but I’m fortunate enough to work with my dad. We’re a small veteran family-owned business we’re as independent as it comes,“ Bordewyk said.

While Logan and his father are relatively new to the business, Mead has a rich history as one of the first-ever alcoholic beverages.

“There’s just that lost history, and we want to bring that back. We’re basically reintroducing that to the people of South Dakota,“ Bordewyk said.

Learning about the history of mead is fun, but Bordewyk says the real magic happens when you get to taste it.

“When I‘m out sampling to customers there’s no greater feeling than having them have a sip and say ’Wow this’s Amazing I’ve never had this before, this is probably one of my new favourite beverages,“ Bordewyk said.

While the basic ingredients of mead are simple: Honey, Water, and Yeast, Logan says the fermentation process still allows him to show creativity.

“A lot of the stuff that we do is out there. We have one that’s a roasted peanut. The idea is a honey-roasted peanut. We’re definitely still bringing a lot of the traditional meads into the spotlight too,“ Bordewyk said.

You can find a list of the stores across South Dakota where Panacea Meads are available HERE

“I was once sampling and I said ‘Do you think this store will ever have a mead section? They said ‘Not in this lifetime’ and that’s just another goal that I get to pursue,” Bordewyk said.

Bordewyk tells us they operate exclusively through wholesale right now, but hopes to one day open a retail space.

https://www.dakotanewsnow.com/2024/11/12/panacea-meadery-first-its-kind-south-dakota/ 

Northern Michigan meadery takes gold and silver medals in national competition

 From mlive.com

BEULAH, MI -- Michigan bees have been hard at work earning some hardware for an up north cellar. St. Ambrose Cellars, a meadery in Benzie County, took home gold and silver medals this year at the Mead Institute’s U.S. Mead Open Competition.

The barn-style restaurant specializes in mead, an alcoholic drink made from fermented honey and water, and pays homage to one of the patron saints of beekeeping, Saint Ambrose.

St. Ambrose Cellars in Beulah makes mead, honey and beeswax products from bees raised at its sister company, Sleeping Bear Farms. The menu includes wood-fired pizza, truffle fires and burgers, among other options. The outdoor venue has live music every weekend in its barn.Lindsay Moore

Entries came from across the nation and were judged by 14 sommeliers and experts. The big winners were St. Ambrose’s Shotgun Wedding and Grateful Head, taking home gold and silver respectively.

Shotgun Wedding is a strawberry rhubarb cyser − a cross between mead and hard cider.

Grateful Head is a habanero, mango and apple mead.

St. Ambrose’s Illuminati mead, a still mead, also won the gold for the Dessert Mead Sweet category.

St. Ambrose Cellars in Beulah took home gold and silver medals for its signature meads from The Mead Institute US Open Competition. (Photo Courtesy of Cory Woessner |             St. Ambrose Cellars)St. Ambrose Cellars

In addition to the medal winners, another six meads from St. Ambrose made the semi-finalist list and scored more than 90 out of a 100 points, according to the Mead Institute.

The national recognition is a nod to both the craft and the growing popularity of mead, said Cory Woessner, St. Ambrose marketing lead.

“This recognition helps put a spotlight not just on us, but on the entire mead-making community. We’re proud to be a part of it and can’t wait to keep innovating and sharing what we create,” he said.

The farm offers 11 draft meads with flavours like finalists Wild Ginger and Rhythm and Blues, made from blackcurrant and blueberries.

While the draft selection offers a zip of carbonation akin to cider the four still meads give an uncarbonated honey wine flavour. The still mead Royal Reserve made the short list in the national competition as well.

A short drive from Crystal Lake and just 30 minutes south of Sleeping Bear Dunes, St. Ambrose offers a relaxed, Up North hang.

Check out a barn concert, yard games or the 9-hole disc golf course.

St. Ambrose is open throughout the year with indoor seating and a stage to keep the live entertainment going in the cold weather. Here are fall and winter hours:

Monday-Wednesday: 12 - 8 p.m.

Thursday-Saturday: 12 -9 p.m.

https://www.mlive.com/life/2024/10/northern-michigan-meadery-takes-gold-and-silver-medals-in-national-competition.html 

UK: Man turns love for brewing mead into Saxnot Meadery business

From basingstokegazette.co.uk

A MAN has taken his hobby of brewing mead for his friends and turned it into a small business.

Neil Patten, from Kempshott, has always had a taste for the drink, which is made by fermenting honey with water.

Over the past 40 years, Neil has enjoyed making batches of the drink, taking inspiration from historic recipes for personal consumption and sharing with his friends.

His passion for the beverage inspired him to start his own business, Saxnot Meadery, in August 2022.

He told the Gazette: "I had always made it for myself and friends, it's something I enjoyed doing, I'm passionate about it.

"I used to do re-enactments in my teenage years and used to play D&D (Dungeons and Dragons) so it was always a good drink to have too accompany it."

                                                 Some of the products Neil sells (Image: Newsquest)

Neil explained how he has been brewing his signature drink for decades.

He said: "I've been making Fægerdrōm for 40-odd years now, it's my classic."

Based on a Norse small mead recipe, Fægerdrōm is a lightly spiced, sweet mead, with it's name translating as 'fair dream' - fæger meaning fair or beautiful - and drōm meaning dream.

Neil explained how after spending "countless" years doing manual work, he wanted to give his passion a try, and see if he could monetise it.

He said: "I was fed up working in factories and getting shouted at by management, so I started doing this.

"I do the brewing and my wife does anything involving intelligence."

A joint operation with his wife, Donna, the couple obtained a premises licence at their home in Kempshott in order to brew the beverage.

                                                  Neil showcasing Saxnot at The Holly Blue pub (Image: Newsquest)

Neil uses locally-sourced honey from Basingstoke Honey, and gets his chillis from Plot 34A Chillis.

He said: "This year's honey is banging, it's brewing at the moment and will be ready in time for March and April next year."

Saxnot is brewed in macro batches of six gallons, with "no electronics and gizmos, just hydro testing."

Neil, who currently holds a part-time position working for the council, explained how he aims to take his business full-time eventually.

He said: "Hopefully in the very, very near future, I want to do it full time. I love it, How can you possibly go wrong?"

When asked why readers should try his mead, Neil said: "Because I'm good. It's a small, local business, and it's really good."

Readers can find out more by visiting https://www.saxnotmeadery.co.uk/

https://www.basingstokegazette.co.uk/news/24635381.man-turns-love-brewing-mead-saxnot-meadery-business/ 

Mead Vs Cider: What's The Actual Difference?

From tastingtable.com

It's staggering to think that most drinks we order today have been around for centuries, if not more. Sure, the $9 grapefruit-flavoured IPA you splurged on at your favourite dive last weekend was not around during Julius Caesar's heyday. But beer itself dates back millennia, as does wine. Two more of today's beloved drinks were also invented thousands of years ago: mead and cider.

                                                                                                             Bhofack2/Getty Images

Mead and cider are fermented beverages that vary in sweetness and alcohol content. They can be served still or sparkling, sweet or dry. And both drinks have experienced a popular resurgence in recent years. But many of the similarities stop there. Known endearingly as "honey wine," mead is crafted from fermented honey, while cider is derived from apples. Mead and cider can also vary in their alcohol by volume (ABV) levels, yielding starkly different outcomes. Here's what you need to know next time you're considering a sip of either one.

What is mead?

Often associated with 16th century taverns, Medieval-style costumes, and jousting re-enactments, mead is a drink you might have encountered at a Renaissance Fair, served sweet and syrupy. But mead's history stretches back thousands of years further — and some historians consider mead to be the world's oldest alcoholic drink. A 2004 study published in Proceedings of the National Academy of Sciences even documented traces of mead in 9,000-year-old northern Chinese pottery jars.

Over the centuries, the practice of fermenting honey has ricocheted around the world. Ethiopia holds an age-old tradition of crafting t'ej, a honey wine concocted with buckthorn leaves. Varieties of mead stretch across eastern Europe and Scandinavia. More recently, mead's popularity has grown in the United States. The American Mead Maker's Association estimates that in 2003, the country contained a mere 60 meaderies. By 2020, that number had ballooned to around 450, with more meaderies reportedly in the works.

                                                                                                    Murziknata/Getty Images

The primary ingredients of mead are simple: honey, water, and yeast. Depending on the preference of the mead maker (or mazer), some meads fully embrace their honey-rich origins with bursts of sweetness, while other meads lean to the dry side. To spice things up, mead is often infused with complementary flavours ranging from vanilla and citrus to hops and cinnamon.

What is cider?

For many, it's impossible to hear the word "cider" without thinking of pumpkin patches, hayrides, and steaming cups of cinnamon-tinted apple cider, sans alcohol. While we're big fans of the non-alcoholic fall favourite, that's not the cider we're referring to, here. A sweet hard cider might very well emulate that autumnal taste, but alcoholic cider is far older and more diverse than the stuff you might snag at your local apple orchard every October. Like mead, cider has been around the block, possibly for thousands of years. 

In fact, some researchers trace the drink back to the days of ancient Rome. As the centuries wore on, some historians report, the drink spread through Europe and eventually made its way to the American colonies, where it became an incredibly common beverage — even for children. And while cider's popularity has fluctuated somewhat in recent years, there has been some heightened interest, particularly in local and regional ciders as opposed to more mass-produced brands, according to a 2022 study from market research firm NielsenIQ. 

                                                                                                         Murziknata/Getty Images

Cider comes from a simple pair of basic ingredients: apples and yeast. Apples are pressed to extract a fresh juice, which is then fermented for days or possibly weeks. Depending on the cider maker's methodology, cider can emerge apple-forward and sweet. Other ciders hold minimal sugar, or no residual sugar at all, landing firmly in the "dry" category.

Mead and cider are made from different ingredients

The most significant difference between mead and cider is their source material — honey versus apples. Like grapes destined for wine, honey for mead and apples for cider play huge roles in determining the outcome of each drink. And depending on the methodology, you can wind up with a mead or cider that tastes starkly different from its starting ingredients. 

Technically, you can make mead from any run-of-the-mill, store brand honey, but that's generally not the case when it comes to professionally produced mead. Across the United States, for instance, meaderies boast varieties made with wildflower honey, orange blossom honey, and even meadowfoam — a cream-colored honey that tastes slightly like marshmallow. The type of honey used, and the proportion of honey versus water, will ultimately affect the taste, potency and sweetness of the overall drink. 

Similarly, the type of apple used in a cider can affect its final flavour. Some apple varieties, like Kingston Black or Golden Russet, are specific to cider-making, and vary in their levels of sharpness and sweetness. And it's not entirely rare to use crab apples — a smaller, tarter variety of the ubiquitous fruit. Adjacent to apple-based cider is perry, a similarly fermented fruit juice derived from fresh pears.

Mead can be more potent

Under U.S. Alcohol and Tobacco Tax and Trade Bureau regulations, both mead and cider can legally hold an ABV of up to a whopping 24% — not unlike the alcohol content of a fortified wine. However, it's rare — if not impossible — to see mead or cider with that high of a potency. Still, mead tends to hold a higher ABV than cider. The Beer Judge Certification Program identifies several categories of mead, including hydromel, which hovers below 7.5% ABV — similar to a beer. Then, there's standard mead, which ranges from 7.5% to 14% ABV, similar to a wine, and finally sack mead, which can stretch up to 18% ABV. And, as you might have guessed, the higher the alcohol content, the sweeter the mead.

                                                                                   Scott Wilson Photography/Shutterstock

Cider, on the other hand, tends to hover lower in its alcohol content. A typical dry cider might hold an ABV of 5% or 6%, but some varieties — like New England Style Cider — can hit higher, ranging from 7% to 13%. From there, it's extremely uncommon to see something as potent as a sack or even standard mead. Next time you encounter either drink on a menu, skip your typical glass of beer and try a sip of cider or mead — or try both, and compare.

https://www.tastingtable.com/1675594/mead-vs-cider-difference/

Honey Wine Market: A Sweet and Growing Industry

From openpr.com

Honey wine, also known as mead, is an ancient alcoholic beverage made by fermenting honey with water. As consumers seek unique and artisanal products, the honey wine market has experienced significant growth in recent years. This post will delve into the market, exploring its size, share, opportunities, challenges, demand, and trends.

Market Size and Share

Data Bridge Market Research analyses that the global honey wine market was growing at a value of USD 679.01 million in 2023 and is expected to reach a value of USD 1,531.29 million and register a CAGR of 10.70% from 2024 to 2031. In addition to the market insights such as market value, growth rate, market segments, geographical coverage, market players, and market scenario, the market report curated by the Data Bridge Market Research team includes in-depth expert analysis, import/export analysis, pricing analysis, production consumption analysis, patent analysis and consumer behaviour.

For more information, visit https://www.databridgemarketresearch.com/reports/global-honey-wine-market

The honey wine market is a relatively small segment of the global alcoholic beverages industry. While precise figures can vary depending on data sources and regional factors, the market is estimated to be worth billions of dollars. Key players in the market include established breweries, craft beverage producers, and smaller, artisanal honey wine makers.

Market Opportunities

The honey wine market presents several significant opportunities:

Growing consumer interest: Consumers are increasingly seeking unique and artisanal beverages, driving demand for honey wine, which offers a distinct flavour profile and historical significance.
Health benefits: Honey wine is often associated with health benefits, such as antioxidants and antimicrobial properties, which can appeal to health-conscious consumers.
Pairing versatility: Honey wine pairs well with a variety of foods, making it a versatile beverage for both casual and formal occasions.
Tourism and local economies: Honey wine can be a popular tourist attraction and can contribute to local economies by supporting beekeeping and agricultural industries.
Product innovation: There is significant potential for product innovation in the honey wine market, with opportunities to experiment with different types of honey, flavours, and aging techniques.

Market Challenges

Despite its growth potential, the honey wine market faces several challenges:

Production complexity: The production of high-quality honey wine requires specialized knowledge and techniques, which can be challenging for new entrants to the market.
Limited distribution: Honey wine may have limited distribution channels, making it difficult for producers to reach a wider audience.
Competition: The market is becoming increasingly competitive, with new producers entering the market and established breweries expanding their product lines.
Consumer education: Many consumers may be unfamiliar with honey wine, requiring education and marketing efforts to increase awareness and acceptance.
Seasonal fluctuations: The availability of honey can fluctuate seasonally, impacting production and pricing of honey wine.

Market Demand

The demand for honey wine is driven by several factors:

Consumer preferences: Consumers are seeking unique and artisanal beverages that offer a different flavour experience compared to traditional wines and beers.
Health consciousness: The perceived health benefits of honey wine can drive demand, particularly among health-conscious consumers.
Cultural significance: Honey wine has a rich history and cultural significance in many parts of the world, which can appeal to consumers interested in heritage and tradition.
Gastronomic trends: Honey wine is increasingly being paired with food, driving demand in restaurants and bars.
Gift market: Honey wine can be a popular gift item, especially for special occasions and holidays.

Market Trends

Several key trends are shaping the honey wine market:

Product innovation: Producers are experimenting with different types of honey, flavours, and aging techniques to create unique and innovative honey wines.
Sustainability: There is a growing emphasis on sustainability in the food and beverage industry, and honey wine producers are focusing on using sustainable practices, such as supporting local beekeepers and reducing their environmental impact.
Craft beverage movement: The popularity of craft beers and wines is driving demand for artisanal and unique beverages, including honey wine.
E-commerce: Online platforms are providing new channels for honey wine producers to reach consumers and expand their market reach.
Experiential marketing: Honey wine producers are increasingly focusing on experiential marketing, such as tastings, events, and partnerships with local businesses, to build brand awareness and connect with consumers.

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In conclusion, the honey wine market is a growing industry with significant potential. As consumers continue to seek unique and artisanal beverages, the demand for honey wine is expected to increase. By addressing the challenges and capitalizing on the opportunities, honey wine producers can contribute to the vibrant and diverse world of alcoholic beverages.

https://www.openpr.com/news/3666183/honey-wine-market-a-sweet-and-growing-industry 

Trans Atlantic conquests for Viking culture-inspired drinks brand

From thebusinessdesk.com/yorkshire/news

York-based Nidhoggr Mead Co, which featured on BBC1’s Dragons’ Den earlier in the year, is expanding its honey mead drinks brand into the USA after securing deals worth more than £2m.

Peter Taylor, founder of Nidhoggr Mead Co and Viking enthusiast, recently embarked on a 17-day USA road-trip which saw him visit 14 states where he showcased his British honey mead drinks to American businesses.

This resulted in the brand securing more than £2m worth of sales with listings at seven renaissance and medieval fairs along with six-figure deals to supply more than 40,000 bottles of its authentic 100% pure honey mead to distributors across the country next year.

This success has resulted in the business investing in a rapid expansion to scale up its UK production and recruit more staff with a view to build a new meadery to cope with volumes.

Taylor, founder and MD, said: “Our USA trip involved us criss-crossing 14 states with the aim of bringing our traditional honey mead to a US audience and the response was fantastic.

“It’s always been an ambition to conquer the States as they love British products, just as much as they love Viking history.

“These deals enable us to scale our UK production and become the largest British authentic honey mead producer. We’re now looking for investment to help us realise our ambitious growth plans.”

The USA trip ended with a Meet the Buyer Great British Showcase event at the British Consulate General in New York meeting several businesses. The event was organised by the British government to encourage British export to the US.

Taylor first discovered honey mead at Viking re-enactment tournaments. He was inspired by his mother-in-law who brewed homemade mead to experiment making his own authentic mead at home using 100% local Yorkshire honey.

Nidhoggr Mead Co launched in 2020 and has since grown to become the UK’s largest 100% authentic honey mead brand crafting in excess of 100,000 bottles a year from its purpose-built meadery in York.

The team of 15 craft the honey mead using locally and sustainably harvested Yorkshire honey and natural flavours.

Taylor added: “Our focus on crafting authentic mead made simply with fermented honey has helped us capture a fan-base of drinkers who are looking for a drink with a difference that bridges the gap between a spirit and a wine.

“Mead is incredibly versatile and makes the most delicious cocktails so we’re excited to introduce it to even more people.”

The USA range will feature three flavours of the 15% ABV alcoholic drink; Traditional, Elderflower and Sour Cherry.

Honey Mead is one of the world’s oldest alcoholic drinks made simply from fermented honey.

https://www.thebusinessdesk.com/yorkshire/news/2129270-trans-atlantic-conquests-for-viking-culture-inspired-drinks-brand