Dansk Mjød Viking Blod

Brewed by Dansk Mjød
Style: Mead
Brande, Denmark

This is certainly a mead for the mead lovers of the world. The dark honey, fruits, spices and power yeast they used creates a potent , flavorful experience for any connoisseur. Its spicy, fruity and strong. This what the Gods at Valhalla would drink. For me, the only negative is a strange astringent bitter. but that is a minor quibble.

The aroma is fantastic with the sweetest and richest aroma I have had yet in a mead. There is fruit, wood, flowers, honey, alcohol, and brandy. The appearance is dark as if from dark honey. The flavor is sweet and exactly like the aroma without being cloying. I don’t detect the hops but maybe they add what I can only faintly detect as an astringent taste but it’s not really distracting. The palate is only typical for the style making it a little thin but definitely OK. Overall it’s great and very much like a liquor.

Drank out of a Viking horn in Plan B :) Very flowery aroma, sweet honey. Taste of flowers, honey, spicy. Only bit alcoholic. Good mead.

Rated at the Pewaukee Tasting II 5/5/07. Aroma – Sherry, sweet honey aroma, spices – must be the hibiscus and hops Appearance - Clear, pale gold, not carbonated, long, lean legs that go all the way up! Flavor – sweet honey, pops with the hibiscus and hops. Alcohol a little evident, but mostly asked with the sweetness. Palate – Medium-heavy bodied The entire basement / basement just reeks of this beer all evening, over all of many other beers. Room aroma is herbal, eucalyptus, wonderful. So far, the mead has taken he evening (with the possible exception of the Alesmith Speedway Stout).

Thanks to Joeec5 for the pour. Pours a clear light woody clear amber. Nice sweet wildflower honey, oatmeal cookie, doughy, and sugary sweet. Toffeee flavors, more cookie dough, oatmeal, honey, sweet, flowery and herbla, with a good kick of alcohol. Pretty smooth despite the high abv.

Bottle courtesy of Blake and a thanks for your generosity! Strong sherry notes present throughout and to me indicate either a flaw or a calculated attempt at recreating a slightly sour and oxidized character that were known from meads of the period. I’ll go out on a limb and say it was intended. Rather prominent fusel character beating down my senses. Perhaps needed a few years to age out? Great legs however indicating a nice viscosity to be had and a pleasant palate experience. Good herbal and floral character by way of the hops and hibiscus. Decent complexity by way of the base honey wine. Too much alcohol in this one right now. Hold on to this for at least a couple years.

Translucent and honey copper in color with dripping olive oil legs slowly draining into the pool. Jasmine, honeycomb, mulberry and maple wine. Warming, sweet oil lays in with lavender, honey comb and nectar cubes diffusing down the tongue. Liquid caramel curling around pear crème brulee and cream port wine. Candied ginger and a mild butterscotch sweetness hugs the corners with sugar cane aspirations. Garden scratch gives a mild, floral bitter tinkling at the end, but gets smothered with crystallized candied pears when it’s all said and done. Thanks, Blake!

Sampled at Tria Fermentation School’s mead class, 5/8/07. Unique ruby color. Hot alcohol and floral honey aroma. Nice sweetness, accented nicely with herbal, floral flavor. Smooth body, with a a long lasting alcohol finish.