I remember, as a child, seeing bottles of liquour, high up on shelves, in my parents and friends of my parents kitchens. If anyone commented on this, even indirectly, they were told is was there for medicinal purposes. Of course, it was a joke, justifying the fact that alcohol was kept in the house. Today, I wonder if there was some truth to the idea that alcohol was-is-could be valued primarily for its curative powers, or maybe even a great deal of truth in that idea?
Mead is a fermented alcoholic beverage made of water, honey and yeast. It's sometimes called "honey wine" although there were no grapes in mead originally. Sometimes fruit or spices are added to mead giving it a wide range of flavors. Sometimes it's very sweet, sometimes dry. Producers argue over the portion of water to honey, the ratio is frequently one-to- one or two- to- one. The Welsh word for mead, medd, translates as healing or medicinal. Other mead is made by adding spices and honey to white wine. Fruit and spices were preserved in mead for use in the winter. Imagine, an Anglo-Saxon having fruit in the winter time! Mead can be an aperitif, drunk during the meal or used as a dessert wine. A distillary in Florida started by a Polish refugee, produces the honey-water fermented mead.
Medicinal: tending or used to cure disease or relieve pain.