What makes this new mead different from ancient recipes?

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New Mead Differentiates Itself Through Lower Alcohol Content and Carbonation Compared to Ancient Recipes

The newly launched mead, Bulles de Ruche, distinguishes itself from historical formulations by incorporating a light effervescence and a significantly reduced alcohol content, capped at 4.5%. This modern interpretation contrasts sharply with ancient mead recipes, such as one documented by Aristotle, which were characterized by high alcohol levels. The production of Bulles de Ruche involves fermentation in stainless-steel tanks at low temperatures, utilizing exogenous yeasts to maintain acidity, and employs three distinct honey varieties—lychee, lavender, and lime—to achieve varied aromatic profiles.
Lower Alcohol Content Addresses Modern Consumer Preferences

Unlike historical meads that were often highly alcoholic, with some variations reaching up to 18%, Bulles de Ruche is deliberately produced with a maximum alcohol content of 4.5%. This lower alcohol profile caters to contemporary consumer demand for less potent beverages. The creation of this sparkling mead by Paul-Augustin Delattre aims to revive the ancient drink in a format that aligns with current market trends for low-alcohol alternatives, making it suitable for celebrations and general consumption.
Carbonation Offers a Sparkling Experience

A key innovation in Bulles de Ruche is the addition of a light fizz, transforming the traditional still honey wine into a sparkling beverage. This effervescence provides a refreshing quality that invites comparisons to champagne or cider, offering a modern drinking experience. While ancient mead was a potent, uncarbonated alcoholic drink, this new iteration leverages carbonation to create a distinct sensory profile, appealing to a broader audience seeking lighter, more festive options.
Diverse Honey Selection Creates Unique Aromatic Profiles

The aromatic complexity of Bulles de Ruche is achieved through the careful selection of three distinct honey types. Lychee honey, sourced from southeastern Madagascar, provides one flavour dimension, while lavender honey from the Valensole plateau in Provence contributes another. Lime honey, gathered in the Forest of Halatte in France's Oise region, rounds out the selection. This deliberate use of specific honeys allows for the creation of different versions of the drink, each with its own unique aromatic characteristics, a level of nuanced flavour development not typically detailed in ancient mead descriptions.
Modern Production Techniques Employed

The production process for Bulles de Ruche mirrors that of winemaking, utilizing stainless-steel tanks for low-temperature fermentation. The inclusion of exogenous yeasts is a deliberate technique to ensure the beverage maintains a specific level of acidity. This controlled, modern approach to fermentation and yeast selection stands in contrast to the simpler, less precisely documented methods likely used in ancient times, where fermentation relied on naturally present yeasts and less controlled environmental factors.

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What makes this new mead different from ancient recipes?

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