Vibrant with the aromatic warmth of cardamom spice, a dash of pungent ginger heat plus invigorating hints of citrus, mint and delicious chai: it is infinitely and surprisingly versatile.

Good with spicy, bolder, highly-seasoned dishes from Thai Massaman curry to Indonesian tamarind-rich Beef Rendang, it takes sweet chilli-glazed slow roast pork belly and roast pheasant with quince, blackberries and honey in its stride too, and is exactly what you need with stronger cheeses: whether cheddar, aged gruyere, or manchego.

Cardamom and Ginger Mead is made with apple blossom honey that’s bold, floral with a little bitter-sweetness.