Perky with plenty of bite, a whoosh of lemon peel and herbaceous flavours mingled with more earthy, savoury undertones of wet wood, hazelnuts and a subtle smokiness. It has mouth-watering minerality and an elegant, bone-dry finish.
It is a thrilling partner to seafood from sea trout ceviche to grilled prawns with a piquant white miso dressing and made for roast chicken with tarragon butter besides cutting through the richness of a smoky Middle Eastern baked aubergine and tomato dish or a herb-strewn garden salad.
Tarragon & Basil Mead is made with rare wild heather honey: the honeybees feast on the nectar of the pungent purple flowers found only on the moors of England, Scotland and Ireland. It has a rich, floral, subtly-woody aroma and taste.