Description
The Póltorak TSG is mead obtained through the fermentation of must, using as raw materials bee honey, highly fermenting honey yeasts, spices (cloves, cinnamon, nutmeg and ginger), natural fruit juices or fresh fruit and ethyl alcohol of agricultural origin.
Production Area
The tradition territory of Póltorak TSG were originally the lands of Mieszko I, the first sovereign of Poland. Then the product spread in the whole area of present Poland.
Production Method
The honey must, composed of one part of honey and 0.5 parts of water (or water and fruit juice), to which spices can be added, is brought to the boil in a special kettle at a temperature between 95-105?C. The must is then cooled off until it reaches 20-22°C and the same day of the processing a yeast solution is added to trigger fermentation. This process can take place quickly (6-10 minutes) or slowly (three-six weeks), and once an alcoholic content of at least 12% ABV is achieved, the liquid is removed from the lees. It is then decanted and left to mature for a period of at least three years. Successively the flavour is balanced through the addition of bee honey, spices or herbs and ethyl alcohol of agricultural origin. Packaging is the last phase of the production process and is carried out at a controlled temperature between 18-25?C. The use of preservatives, stabilizers, colouring agents or artificial flavouring is forbidden.
Appearance and Flavour
The Póltorak TSG has a honey typical aroma and taste, which is enriched by the fragrance of the spices. Its colour varies from golden yellow to dark amber and depends on the type of honey used. The alcoholic content can vary between 15% and 18% ABV.
History
The history of Póltorak TSG is linked to the production of mead, which has a millenary tradition in Poland; the processing and refinement have led to the creation of many mead types over the centuries. Various written testimonies of the 10th, 11th and 12th centuries confirm the existence of this beverage; likewise, there are many other more recent works (1800), which include a lot of information on the production, consumption and the different types of mead. The traditional division of mead into four categories (the póltorak, the dwójniak, the trójniak and the czwórniak) has existed in Poland for many centuries and still shows high awareness amongst consumers. After the end of the Second World War, a legal regulation was pursued for the traditional division of mead into four categories.
Gastronomy
The Póltorak TSG should be kept in a cool and dry place. It is recommended to always serve it cool, at a temperature of 8-10°C. It can be enjoyed as aperitif or at the end of a meal, just like sweet wines or sparkling white wines. It is perfect with sweet pastries, with sheep's milk cheeses and tasty mountain cheeses.
Marketing
The product is commercialised as Póltorak TSG. It is sold in glass demijohns, ceramic containers, oak barrels and in bottles of various sizes.
Distinctive Features
The Póltorak TSG is characterised by the strict respect of the proportions (one part of honey and 0.5 parts of water), which influences all production phases, resulting in a product of exceptional quality at the end.
