The origins of the antiquated art of fermenting honey are lost in deep time. Where the first batch made it’s appearance, reported to be between 20,000 and 40,000 years ago, is a mystery buried in eons. Little chance exists that it will ever again be part of our living knowledge.
What remains to us, the process and practice of it’s making, forms a more direct connection to our history than any found among ancient texts. Consider that a brewer today may mistakenly ruin a batch in precisely the manner of a batch ruined 400 centuries ago. Difficult as it is for each to conceive the other’s existence, they are bound together by unbroken tradition.
With a history that can be measured in geologic time, it is right too that mead should derive from honey, the only food uncorrupted by passing years.
May Mabon bless the mead-makers of every age in turn, until the Cosmic day draws finally to it’s close.