Mied

The people behind the bottle

Mied starts with honey from Moldova’s Codri forests, then uses champagne yeast and water to turn its sugars into a dry, sparkling drink. The flowers behind that honey matter as much as the fermentation: linden, white acacia and wild basil shape the brand’s idea of place. Its range explores that starting point through original, rose-petal and flower-blend expressions.

Base

Honey, water and champagne yeast

Sourcing

Honey from Moldova’s Codri forests

Fermentation

Honey sugars fermented into alcohol

Style

Dry and sparkling

Range

Original, rose-petal and flower blends

They talk about

Honey’s floral origins