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.