Dekanted has Launched

We are super thrilled to announce that we are now officially LIVE! As both winemakers and artists, we are incredibly proud to debut our first honey wine and its accompanying label, Decayed Revival (2024). This marks the culmination of a year’s dedication to crafting exquisite Danish honey wine and blending it with a bold artistic vision.

We are proud of our first label, which we have decided to create ourselves (look out for upcoming monthly artist features on the next bottles). Made by us here at Dekanted using the scratch-line-art technique, it embodies our core mission: reviving the old, forgotten, and seemingly dead practice of fermented honey wine with a fresh, innovative perspective. The artwork features the erasure of an unknown individual’s identity, making space for something new. It symbolizes the end of conventional norms and unsustainable practices, aligning perfectly with our undead skeleton mascot, Dave.

With its minimalist style, the piece emphasizes that art and creativity are accessible to everyone. It reflects the courage and vision required to transform tradition into innovation, just as we’ve done with honey wine. We’re excited to share this journey with you and invite you to experience our launch product, where artistry and craftsmanship meet in every sip.

Winemaker’s Notes:

“When I need to wind off and get my thoughts together, I go for a walk in the suburbs of Copenhagen. I love observing the small changes that happen over time in my neighborhood as well as the seasonal changes.

When we started working on Dekanted last year, it was slowly turning spring—my favorite season. Seeing the small buds on the trees and bushes bloom little by little brings true joy and inspires what’s to come after the long winter. That’s why we wanted to create a bottle of honey wine that embodies the spring flowers that grow in the suburbs of Copenhagen, my neighborhood.

So, we tried to brew a bottle of honey wine that celebrates my memories of the Danish spring and my neighborhood, drawing on the nature and family traditions of the Copenhagen suburbs.

In my parents’ garden, there is an old apple tree, and whenever the small white apple flowers start to bloom, I feel that summer is almost upon us. So, we chose apple as one of the flavors for the wine, as the juice brings a sweet and sour layer of depth. We then paired it with elderflower. In my family, we have always had a tradition of foraging elderflowers and brewing juice from them. The elderflower brings a mild and clean floral taste and aroma, which pairs beautifully with the flavors of apple.

After experimenting with these two ingredients and different aromatics, we found that lemon zest gives the wine a sharp and slightly bitter note that balances beautifully with the sweet and floral taste of apple and elderflower. Finally, we had a taste we were satisfied with.

We chose to use champagne yeast for the fermentation process for a slight tingle on the tongue when drinking. Champagne yeast also has a high alcohol tolerance, which means we ended up with a dry wine that balances the natural sweet flavor of flower honey. We then aged it for six months and ended up with a wonderful wine full of floral, zesty, and sweet notes, with a slightly tingly, numbing, and dry mouthfeel.”