A Metheglin contains one or more culinary spices or herbs, but does not include any vegetables. This explicitly includes coffee, chocolate, nuts (or anything with ‘nut’ in the name, including coconut, rose petals and hips, spruce tips, hibiscus, fruit peels and zest, and the like.
Overall Impression
Like a M1 Traditional Mead with a noticeable herb or spice character. A wide range of outcomes are possible depending on choices of the base mead and additional ingredients, but the final product should be balanced, pleasant, and enjoyable. The herb or spice character should not completely dominate the mead.
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 the variety of honey used. Greater color vibrancy and brightness is more desirable. The color is not typically affected by spices and herbs (although flowers and petals may provide subtle to significant colors).
Aroma
The herb and spice aromatics may be subtle to aggressive, reflecting the character of the declared ingredients. Many possible descriptors exist, such as fragrant, aromatic, pungent, herbal, spicy, floral, fruity, smoky, earthy, resinous, minty, or words reminiscent of other ingredients (licorice-like, piney, citrusy, peppery). Declared herbs and spices should be noticeable. If multiple herbs and spices are declared, they do not have to be in equal proportion, bearing in mind that some are stronger and more distinctive than others.
The honey character can be subtle to strong, depending on strength and sweetness, and can express the 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.
The herb- and spice-derived aromatics should complement and enhance the base mead, not overwhelm it.
Flavor
Similar to Aroma in herb, spice, and honey character and intensity, becoming more prominent in stronger and sweeter versions. The herb and spice character should be noticeable and balanced with the sweetness level of the mead. Some herbs and spices may bring basic flavors (bitter, sweet, sour, salty, savory) in addition to their distinctive characteristics.
Residual sweetness and finish per the declared sweetness level. Acidity should be balanced, soft, or bright but not sharp. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Carbonation as indicated by declared level, from still to sparkling. Body generally increases with sweetness and strength, typically medium-light to full. Perceived alcohol by declared strength, ranging from none to noticeable and warming. Spice additions may increase body, increase astringency, or add spicy-hot warming notes; none of these aspects should be excessive.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one herb or spice.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Perceivable herbs, spices, or spice blends must be declared.
Comments
If spices are used in conjunction with other ingredients such as fruit, cider, or other fruit-based fermentables, then the mead should be entered as a M3C Fruit and Spice Mead. If spices are used in combination with other ingredients, then the mead should be entered as an M4F Experimental Mead.
Often, a blend of spices may give a character greater than the sum of its parts. The better examples of this style use spices deftly; when more than one spice is used, they are carefully selected so that they blend harmoniously.