St. John's wort | common St. John's wort | common St. John's-wort | common St. Johnswort | touch and heal | balm-of-warrior | Klamath weed

honey possum | honey mouse

honey server [ honey dipper ]

honey press

common ragweed [ small ragweed | annual ragweed ]

red clover

perforate Saint John's-wort | Saint John's wort | St. John's wort | SJW [Abbr.]

We use moistening herbs, or substances such as honey, for the dry condition. We use herbs such as Poria for swelling.

The composition of the honey and the herbs and spices gives the beverage its characteristic pronounced honey taste with a slightly sweet-sour flavour and a piquant aroma.

‘Stakliškės’ mead gets its characteristic pronounced honey taste, with a slightly sweet-sour flavour and a piquant aroma, from its balanced sugar/acid ratio and traditional production method, i.e. the long natural fermentation (up to 90 days) and long maturation (at least nine months) and the traditional recipe, according to which the mead is made using only natural honey and herbs and spices (hops, lime blossom and juniper berries).

Mead became a kind of legend, and attempts were made to revive it back at the beginning of the 20th century, but it was only after the Second World War that the process engineer Aleksandras Sinkevičius, of Stakliškės meadery, set out to recreate the recipe for a mead which had, in the past (from the 15th to the 18th century), been made from wild honey and various herbs and spices, and to revive the production of a traditional, natural, non-spirit mead that was, at that time, no longer produced either in Lithuania or in neighbouring countries.