87 This is the anchor of the fermentation of honey in the tradition of the Soviet peoples. Myod as a drink on solemn occasions: the Russian experience of mead is a fermented nectar among the oldest in the world, already present in the customs of the first civilizations in Europe. The definition of “Honeymoon” comes indeed from the supply of Myod that was bestowed to the groom at the wedding, to be consumed in the first period of the moon after the wedding. A tradition that spread throughout Europe; but if the fermentation of dairy products, fruits and vegetables have doubles in other European cultures, Myod remains unique – and, like all things Russian, it can be extreme. Although the use of Myod in the most important rituals of social life dates millennia ago, the activity of transcription of its recipes has been handed down only starting from the Middle Age. For Myod much has come to us thanks to Charles Howard, First Earl of Carlisle, English politician and military man, ambassador in the second half of the 17th century to Russia, Sweden and Denmark, who recorded this tradition, as well as its territorial variations, in his diaries: “Two parts out of three of honey plus one-third fruit juice such as raspberries, currants or cherries. Ferment and let sit in smoked caskets buried underground for periods from 15 to 20 years. Some recipes go up to even 40. Never less than 5-8 years, it would be a drink of poor value”. The long fermentation times required for a Myod worthy of its name made it an expensive product and scarcely available, only in widespread use among the nobility and during ceremonies of great social value. The value of the time is not, however, merely economic. Myod, in its preparation without pasteurized ingredients, is a beverage recognized for its important features: it reduces body temperature, and it has the ability to combat the growth of pathogenic organisms, making it an excellent remedy against colds. et/h/nic eating
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