Description
The Trójniak TSG is mead obtained through a fermentation process using honey, high fermenting honey yeasts, spices (cloves, cinnamon, nutmeg and ginger), natural fruit juices or fresh fruit.
Production Area
The tradition territory of Trójniak 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 two 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°C and 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 at 28°C) or slowly (three-six weeks), and once an alcoholic content equalling 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 a year, and during this period there is the possibility of carrying out operations such as pasteurisation or filtering. This phase is crucial to obtain the product's specific organoleptic characteristics. After this period of time, the flavour is balanced through the addition of honey, spices or herbs. Packaging is the final phase and takes place at a temperature of 18-25°C. The use of preservatives, stabilizers, colouring agents or artificial flavouring is forbidden.
Appearance and Flavour
The Trójniak TSG has an alcoholic content that can vary between 12% and 15% ABV. It has a typical honey taste and aroma, enriched by the fragrance of the spices. Its colour varies from golden yellow to dark amber and depends on the type of honey used.
History
The history of Trójniak TSG is linked to the production of mead, which has a millenary tradition in Poland; its processing and refinement has 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 Trójniak 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 Trójniak TSG. It is sold in glass demijohns, ceramic containers, oak barrels and in bottles of various sizes.
Distinctive Features
The Trójniak TSG is produced following a procedure that has been used for many years. The product's high alcohol content and its organoleptic properties are the basis for the consumers' preference.
