Quite Quaffable

My ale-style mead. These were popular during the Napoleonic period, and I think for good reason. Traditionally, ales would be flavoured with various herbs in a mix called a gruit. The gruit for beer consists of hops, for example. I have chosen a mix of culinary herbs to give it a different flavour to beer, because variety is the spice of life. This is not a cross between ale and mead (braggart), but a spiced mead ("metheglyn").

This drink is very refreshing, has a light body, a sweet and fragrant nose, with hints of citrus, and is perfect for a long drink. Can be drunk warm like a traditional English beer, or cold over ice.