The production process of traditional meads or session meads begins with careful selection of ingredients.

Our basic and most important ingredient is, of course, bee honey. Every year we buy it from the same suppliers. It's important for us to use each time the honey from the same regions for production of specific types of beverages.
The next important ingredient is yeast. In this case, we rely 100% on the experience and knowledge of our friend and technologist, who devoted his scientific career to mead.
We try to obtain our spices, fruit juices and other additives locally. Pine twigs, linden flowers are collected by our own hands in the Augustów Forest. Apples and other fruits are processed into juices in one of the surrounding pressing plants.
We draw water from a deep well located over 130 meters underground that is supplying our small homeland – Augustów.


Proper production of mead begins with the dissolution of honey in an appropriate portion of water according to a given recipe. Then follows heating and cooking along with spicy additives. This is how honey wort is developed, and then pumped into a stainless steel fermentation tank, intensively mixed, and, after the tank cools down, we add yeasts. After the first stage of fermentation, in ca. 3-12 weeks, depending on the type of honey (after intensive fermentation), mead goes to the next stage of production, when it calmly ripens, becomes clear and acquires "character". It takes from 3 to even 12 months. Mead can be bottled when both laboratory and organoleptic tests confirm its proper "potency", as well as taste, color, and aroma. In a single production process there are about 1300 bottles of the drink. For example, to produce the Trojniak (33% of honey) we need a full year. We do not want to accelerate natural processes, because we know: good drinks are worth waiting for.


The production of Zbicien (Session Mead) is similar to the beer production process, where barley malt has been replaced by honey. Formerly it was a separate category of alcoholic beverages, that wasn’t forgotten in the territories of the former Grand Duchy of Lithuania: in Belarus, Ukraine, as well as in Russia. The production process of Zbicien takes 3 weeks, and after fermentation it is poured into bottles for the secondary fermentation. Then the product is pasteurized. Thus fixed, its taste remains unchanged for many months.