Midus and Krupnikas
Mead country: Lithuanian midus — honey wine brewed in Stakliškės since the medieval grand dukes (Lithuania claims Europe's oldest continuous mead tradition; Stakliškės midus holds EU heritage status), from light and dry to the fortified 'bočių' styles; with krupnikas, the spiced honey liqueur…
What it is
Mead country: Lithuanian midus — honey wine brewed in Stakliškės since the medieval grand dukes (Lithuania claims Europe's oldest continuous mead tradition; Stakliškės midus holds EU heritage status), from light and dry to the fortified 'bočių' styles; with krupnikas, the spiced honey liqueur (legend says Benedictine monks created it), as its fiery sibling. Origins: mead was the drink of Lithuanian castles and pagan altars (the chroniclers noted it); Aleksandras Sinkevičius revived Stakliškės production in the 20th century. Made from: honey, water, hops and herbs (midus); krupnikas = honey, spirit and a dozen spices, boiled and rested. How it's made: 1) Ferment honey must (months to years for midus). 2) For krupnikas: simmer honey and spices, add spirit. 3) Rest until the fire mellows. Served: midus in small glasses with cepelinai feasts; krupnikas warmed in winter. Flavor: honey, meadow herbs, gentle fire. Strength: midus 10-16% (fortified to 18%); krupnikas 40-50%. Culture: midus is Lithuania's drinkable archaeology — the honey never left. See also: the Lithuania cuisines collection.
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