How does Adam Ringham's maturing process enhance the flavor profile of his Frankincense Mead?

When I let a mead like my Rose, Jasmine, Ylang Ylang, and Sacred Green Frankincense sit for 6 months, a few key things happen that transform the flavor.

Early on, the flavors are sharper and more separated. With time, the floral notes, frankincense resin, and honey slowly integrate, so it drinks more like a fine chardonnay meets a luxurious champagne. The edges soften, the aromatics deepen, and the mood-elevating herbal elements feel smoother and more “rounded” instead of punchy.

That’s why people taste it and say, “I hate you Adam for not sharing” – the aging is what turns it from “interesting” into “dangerously good.”

Are you more curious about the frankincense side of the flavor, or the floral notes?