Dansk Mjod Viking Blod

Viking Blod is a Danish-style mead from DANSK MJOD, bottled at 19% ABV, which puts it well above the typical 11 to 14% of standard honey wines and closer to a fortified wine in weight and warmth. The producer's notes describe it as honey wine combined with hibiscus. Hibiscus usually contributes a tart, cranberry-like acidity and a deep red-pink colour, and that acidity helps keep a high-strength mead from tasting heavy. Expect honey aromatics first, then a floral and slightly tangy edge, with a noticeable alcohol warmth on the finish at this strength. Because of the ABV, it works best as a small pour. Served neat at cool cellar temperature, around 10 to 14°C, the honey and floral notes stay clear and the alcohol feels rounded rather than sharp. Chilling it harder, to about 6 to 8°C, tightens the sweetness and brings the hibiscus tartness forward, which suits a warm-weather aperitif. A single large cube in a rocks glass is a fair option if you want it to open up slowly, but crushed ice will dilute a mead of this style too quickly. For glassware, a small tulip-shaped glass, a sherry copita or a white wine glass holds the aromatics better than a wide tumbler, and a 60 to 90 ml pour is sensible. For mixing, the honey base and floral acidity make it a natural stand-in for sweet vermouth or a honey syrup. Try it in a Manhattan-style stirred drink with rye whiskey and orange bitters, or shake it with lemon juice and gin for a variation on a Bee's Knees. It also works long: a measure topped with dry sparkling wine or ginger beer, served over ice with an orange or lemon twist, balances the sweetness well. At the table, match it to richness and salt. Aged hard cheeses, blue cheese, roasted duck or pork, and smoked or cured meats all stand up to its strength and sweetness. For dessert, pair it with berry tarts, almond cake or dark chocolate, where the hibiscus tartness echoes the fruit.