Dansk Mjød

Why it is renowned

Two of its meads, Ribe Mjød and Vikingernes Mjød, each won a silver medal at the International Wine & Spirit Competition in 2017.¹ It is sold through distributors in the United States, Taiwan, Germany, the Netherlands, Belgium, France and Switzerland as well as in Denmark.² Its mead Viking Blod is brewed with dried hibiscus and ginger, which give it a reddish colour; the maker likens it to a good madeira.³

The story

Dansk Mjød has brewed mead on the outskirts of Billund since 1994. It is a small family business run by Michael Brogaard, and it builds much of its own brewing equipment.⁴ Its recipes go back to one from around 1700 that follows the brewing methods described by the Swedish archbishop Olaus Magnus, whose recipe of 1555 is the earliest written down in the Nordic countries; the house has lengthened both fermentation and maturing.⁵ The range runs from Gl. Dansk Mjød and Vikingernes Mjød to Ribe Mjød, flavoured with apple and bog myrtle, and Klapøjster Mjød, with aquavit added.⁶

What to know it by

• Viking Blod³Mead with hibiscus and ginger, 19%
• Ribe Mjød⁶Mead with apple and bog myrtle
• Klapøjster Mjød⁶Rich, sweet mead with aquavit added