You know us here at Lyme Bay Winery: we can’t sit still. So it’ll come as no surprise that even though we’ve been perfecting our award-winning meads for over 15 years, it was only a matter of time before our creative instincts fired up again and we started to think of new flavours to add to the range.

“Flavoured mead?” we hear you cry. Well yes. Made by fermenting honey, water and spices, our traditional meads are blended and aged on site to create deliciously rich and moreish tipples that are taking the drinks world by storm.

Last year we added our Yore sparkling mead to the Lyme Bay Mead family to much acclaim, but we couldn’t simply stop there. 

With innovation running through our veins and an eye for the unusual, we brainstormed two new mead flavours, as well as taking the opportunity to give our mead labels a refresh to reflect the modern appetite for this ancient drink.

All rise for rhubarb

If you’re a fan of rhubarb then you’ll be used to making the most of the short rhubarb season in the United Kingdom. Here, in mid to late spring, the first rhubarb of the year is harvested by candlelight in forcing sheds where all other light is excluded, a practice that produces a sweeter, more tender stalk.

Luckily for lovers of this tasty shoot, this is one of the flavours that we’ve combined with our mead. We think the fresh, fruity taste of rhubarb brings a beautiful intermingling of tart and sweet to our tangy mead, which reminds us of a rich rhubarb crumble.

And you’re spoiled for choice when it comes to serving ideas. Our rhubarb mead goes down a treat with blue cheese and terrines, as well as ice cream and fruit-based desserts. 

We think this sounds a lot more palatable than in days gone by, when a common treat for children in parts of the country was a tender stick of rhubarb, dipped in sugar. Apparently people still eat rhubarb this way in western Finland, Norway, Iceland and Sweden. In Chile however, Chilean rhubarb – which is only very distantly related – is sold on the street with salt or dried chilli pepper, rather than sugar.

And talking of chilli…

Yes, you’ve guessed it. We’ve blended a chilli mead as well. 

Chilli peppers have been a part of the human diet in the Americas since at least 7500 BCE, with research claiming they were domesticated more than 6000 years ago in Mexico.

A go-to choice for fans of spicy flavours, the intensity of the ‘heat’ of chilli peppers is commonly reported in Scoville heat units (SHU) – a measure of the dilution of an amount of chili extract added to sugar syrup before its heat becomes undetectable.

And despite its South American heritage, some of the world's hottest chilli peppers are now grown right here in Great Britain, with Wales firing out Dragon's Breath chillies at 2.4m SHU, and England’s Naga Viper blasting off at 1.4m SHU.

But fear not; we like to think our chilli mead will take your breath away, rather than scorching your insides. A dazzling combination of spicy and sweet, the warming kick of the chillies perfectly balanced by the richness of honey which will leave your tongue tingling with delight.

Serve with hard and strong cheeses, bolognese and pizza, or drink on its own for a flavour sensation much like sticky toffee pudding with a spicy ginger sauce.

You need mead

Whether you are yet to try our meads, or are already a die-hard fan, you can find out more about all our meads here.

If you’d like to place an order then we’d love to see you here at the Winery shop so do pop in if you are passing. Alternatively, you can always get in touch with our friendly team here at the Winery via email at [email protected] or by calling us on 01297 551355 if you’d like to order by phone.

You can also follow Lyme Bay on Twitter: @LymeBayWineLtd and ‘Like’ us on Facebook.