Overall Impression
A mead with significant honey sweetness. Increased honey character and body is noticeable, as compared to a M1B Semi-Sweet Mead. Acid and tannin levels support the sweetness, but the finishing sweetness is a major flavor component. Has a similar balance, body, finish, and flavor intensity as found in the full range of well-made dessert wines (such as Ice Wine).
Appearance
Good to brilliant clarity. Greater clarity is more desirable. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color as derived from declared honey varieties, but often pale straw to gold. Greater color vibrancy and brightness is more desirable.
Aroma
Honey aroma should be moderate to strong, and can express the sweetness and character of flower nectar, reflective of any declared honey varietals. Balanced fermentation bouquet. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma.
Flavor
Moderate to strong honey character, reflective of declared varietals. Flavors similar to fermented honey aromatics in the aroma. Residual sweetness levels are medium-high to high, with a noticeably sweet and full finish. Acidity should be balanced, soft, or bright but not crisp, and keep the sweetness from seeming cloying or overwhelming. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Body is generally medium-full to full. Stronger meads may have a fuller body and warmth. Sensations of body should not be accompanied by cloying, raw, unfermented residual sweetness. Carbonation as indicated by declared level, from still to sparkling.
Characteristic Ingredients
Honey of any source. Varietal honeys are expected to exhibit distinctive characteristics associated from those declared varieties.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels; sweetness is restricted to sweet in this style. Honey varieties may be declared.
Comments
Sweet Mead is characterized by noticeable sweetness. Some examples may seem similar to well-made dessert wines that have sufficient acidity and tannin to balance the prominent sweetness. The most common flaw is a raw honey sweetness that makes the finished product taste under-fermented.