A Fruit and Spice Mead is a mead containing one or more fruits and one or more spices, herbs, or vegetables. Basically, this is any mead containing at least one allowable specialty ingredient from each of categories M2 and M3.
Overall Impression
Like a M1 Traditional Mead with a noticeable fruit and spice, herb, or vegetable (SHV) 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 SHV 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 fruit and honey used. Greater color vibrancy and brightness is more desirable. The color is not typically affected much by spices (although flowers, petals, and peppers may provide subtle to significant colors; tea blends may provide significant colors).
Aroma
The fruit aromatics may be perceived as anything in the range from a fresh sweet juice to an aged fruit wine or Port, depending on strength and sweetness. If fruit varietals are declared, the varietal character should be noticeable. If multiple types of fruit are declared, they do not have to be in equal proportion, bearing in mind that some fruit are stronger and more distinctive than others.
The SHV 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 SHV should be noticeable. If multiple SHVs 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 fruit- and SHV-derived aromatics should complement and enhance the base mead, not overwhelm it. The fruit, SHV, and honey components do not have to be in equal proportion, but the balance of the ingredients should be pleasant and enjoyable.
Flavor
Similar to Aroma in fruit, SHV, and honey character and intensity, becoming more prominent in stronger and sweeter versions. The fruit and SHV character should be noticeable and balanced with the sweetness level of the mead. Some fruits and SHVs 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. Fruit and SHV additions may increase body, increase astringency, or add spicy-hot warming notes; none of these aspects should be excessive. Chile peppers can be spicy-hot, but excessive heat is a fault. Any capsaicin-based burning sensation must be balanced with the base mead and must retain drinkability.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one fruit and at least one SHV.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Entrants must specify added fruits and SHVs. Meads with spicy-hot flavors should specify the level of heat (mild, medium, hot) to assist judges with ordering the samples.
Comments
If only combinations of herbs or spices are used, enter as a M3A Metheglin. If only combinations of fruits are used, enter as an M2E Other Fruit Mead. If other types of ingredients are used, enter as an M4F Experimental Mead.
Often, a blend of fruits and SHVs may give a character greater than the sum of its parts. Sensory components derived from fruit and SHV additions should be harmonious and supportive of those from the base mead, and should not clash.