Meads, just like grape wine or beer will change and improve over period of time. There are many benefits of ‘aging’ or ‘conditioning’ process, but just like with wine, some meads are more suitable for long terms aging than others. As a general rule of thumb, meads with higher alcohol content tend to age much better and session meads, so lower ABV meads, should be drank rather quickly and are not suitable for cellaring.
How does aging process impacts the overall taste of mead?
The chemical reaction that occurs during aging is usually called reduction reaction and it takes place without presence of oxygen. As a result, mead taste softer with lower tartness, harsh feeling and angular characteristics. There are 3 main types of aging in meadmaking process: barrel/cask, wood chips or steel tanks.