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Kinkan (kumquat),a japanese citrus, from Matsukawa Farm in Wakayama are steeped in the base mead, Giou, during its extended & slow fermentation.
The distinctive citrus notes & slight bitterness from the peels of the kinkan meld gracefully with the primary aromas of honeyed caramel.
Expect, honey-pickled kinkan, dried figs, and earl grey on entry, ending off, semi-dry on the finish.
For added structure, the mead is aged in wine barrels for a month, taking on an added dimension akin to orange wines.
