Acerglyn — tasting notes & food pairings

Acerglyn

Acerglyn is a mead made by fermenting honey together with maple syrup — a honey-and-maple hybrid and one of the most distinctly North-American branches of the mead family. Where a traditional mead ferments honey diluted with water, an acerglyn replaces some of that water, or adds a generous measure of maple syrup, so honey and maple ferment as one. The result is a deep golden-to-amber drink, usually around 8 to 14 percent alcohol, that smells and tastes of warm maple, toffee and brown sugar lifted by floral, nectar-sweet honey — caramelised maple depth threaded through aromatic honey character with a woody, faintly smoky edge. It can be finished bone dry or lusciously sweet, still or lightly sparkling, and it is prized in the maple country of the northeastern United States and eastern Canada, at home both as a cool-weather sipper and beside roast pork, aged cheese, glazed ham and maple or nut desserts.

Sweet11% ABV

Deep golden to amber and honey-bright, acerglyn leads with warm maple, toffee, brown sugar and vanilla wrapped in floral, nectarous honey and beeswax, with a woody, faintly smoky depth carried up from the syrup. Body and sweetness swing with the maker's hand — a honey-forward acerglyn drinks round, floral and classically mead-like, a maple-forward one deeper and richer with pronounced caramel and woodsmoke — and it finishes clean, off-dry to sweet, warm at around 8 to 14 percent alcohol, with maple and honey echoing together. Because fermentation drives off much of maple's aroma, makers often add syrup back after fermenting so the maple reads clearly. Serve it lightly chilled or at cool cellar temperature as a winter sipper or alongside roast pork, glazed ham, aged cheese and maple or nut desserts.

Acerglyn

Sweet11% ABV