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The Mead

MAXWELL-LOVED.

Mead Sparkling Top A

Making wine from honey instead of grapes was first introduced to this country by Mark Maxwell’s father, Ken (1915 – 2004) whose devotion to the ancient craft created the benchmark for modern mead-making around the world. Today, Maxwell Mead is Australia’s favourite honey wine and the most successful range in the Southern Hemisphere. Not only is mead thought to be the oldest fermented drink originating in Northern China as far back as 7,000 BC, when the ancient Greeks discovered it, they called it ‘ambrosia’: the nectar of the gods. If you’ve never tried a honey wine, you couldn’t pick a better range. Because Maxwell Mead is Maxwell-made.

-LOVED.

“Ancient history with
contemporary cred”.

Mead Logo

Mead range

With a keen and enquiring mind Ken Maxwell was a student of history, a notable measure of eccentricity saw his passion lean not to the long deceased Kings and Queens filling the educational text books of the time, but to the obscure and creative beverages upon which they indulged.

After a decade or more of experimentation with different honey’s and yeasts the famous Maxwell Honey Mead was born. The first commercial label was released in 1961 and with it, the birth the Australian mead industry.

Mark Maxwell remains true to the recipe and techniques pioneered by his father. Though the package may have evolved over the years, the quality and purity of the mead has not. A benchmark for others to follow, it has been awarded the ‘best pure varietal mead’ gold medal at the International Mead Festival Competition in the USA.

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Liqueur Mead

Where beer and cider was the daily tipple of the Vikings, mead was considered something a little more special. Indeed it was the wedding drink of the Norse. In medieval Europe it was served at the finest occasions, consumed at court by royalty and a badge of affluence and status.                    

In the early 80’s Mark Maxwell embarked on a journey to produce a mead of such style and complexity as to befit this heritage. By the mid-eighties, Maxwell Liqueur Mead was born.

Starting with a base of Spiced Mead, a secret herb & spice infusion is added, and then the mead is fortified. Spending twelve to fifteen months in old bourbon barrels in Maxwell’s cellars completes this limited release mead.

Maxwell’s Liqueur Mead has also been twice awarded ‘best dessert mead’ at the International Mead Festival Competition in the USA.

Tasting Notes

Colour 24 carat gold

Nose A complex array of nine secret herbs and spices

Palate Rich and sweet, with complex spice finishing with hints of aged brandy

Vintage Notes

Technical Notes

Winemaker Andrew Jericho & Mark Maxwell

Alcohol 20%

$17.00
per Bottle
+ -

Maxwell Wines

Olivers Rd McLaren Vale
South Australia 5171
Phone: +61 8 8323 8200
Fax: +61 8 8323 8900
experience@maxwellwines.com.au

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