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Mead is a drink widely considered to have been discovered likely among the first humans in Africa 20,000–40,000 years ago [17] [18] [19] [better source needed] prior to the advent of both agriculture and ceramic pottery in the Neolithic, [20] due to the prevalence of naturally occurring fermentation and the distribution of eusocial honey-producing insects worldwide; [21] as a result, it is ...
Furthermore, fermented honey drinks are thought to be some of the oldest alcoholic beverages in existence. [9] The discovery of such drinks has been attributed to people in the Northern and Eastern African regions. Prior to the 1900s, tej was only consumed by the King and others in his presence. [10]
Xtabentún (Spanish pronunciation: [(i)ʃtaβenˈtun]) is an anise liqueur made in Mexico's Yucatán region from anise seed and fermented honey produced by honey bees from the nectar of xtabentún flowers. Rum is then added to the anise and honey mixture.
Mead, the "drink of the gods" made from honey is far from mainstream, but it's gaining popularity in Louisville. Here's what to know about the trend.
Vodka, gin, baijiu, shōchū, soju, tequila, rum, whisky, brandy, and singani are examples of distilled drinks. Beer, wine, cider, sake, and huangjiu are examples of fermented drinks. Hard liquor is used in North America, and India, to distinguish distilled drinks from undistilled ones, and to suggest that undistilled are implicitly weaker.
Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste.. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink.
Jun. 1—Mead by definition is "fermented honey in water," but the confounding alcoholic beverage is widely known, incorrectly, as honey wine. I had never heard of mead until attending a mead ...
Wild honey farming was one of the first Slavic trades. They discovered that honey could be fermented, and the first fermented honey appeared as a luxury product in Europe, where it was imported in huge quantities. Fermentation occurs naturally over 15 to 50 years, originally rendering the product very expensive and only accessible to the nobility.