Breton chouchen: history, making and tasting

What is chouchen?

Chouchen (or chouchenn) is the traditional mead of Brittany: an alcoholic drink made by fermenting honey and water. A regional cousin of mead, it is more than just a drink: it is a heritage, a tradition and a way of life that Brittany is proud of.

Chouchen and mead: what is the difference?

At heart, there is hardly any: chouchen is a mead. In the past, apple juice was sometimes added to it. But since 1921, French law has reserved the name chouchen for mead made the traditional way, with water and honey only. None of the chouchens we sell contains apple juice.

What sets chouchen apart, then, is above all its Breton roots and the know-how of its producers: the choice of honeys, slow fermentation and, for some cuvées, long ageing in oak casks.

The origins of chouchen: from Antiquity to the present day

The history of chouchen goes back to Antiquity: the Celts already fermented honey with water to make a divine drink. In the Middle Ages, the lords of Brittany had their own mead makers. From the medieval period to the Renaissance and into modern times, the tradition lived on in Brittany, where chouchen became an iconic drink.

Its origins are also surrounded by legends: some say it was offered to the gods in druidic rituals, others that it had the power to reveal the most deeply buried secrets.

How is chouchen made?

Making chouchen takes patience and know-how. Pure honey is fermented in water. The honey, the main ingredient, is chosen for its aromatic qualities. Fermentation takes place at a controlled temperature, so that the yeasts can turn the sugars into alcohol. Depending on the cuvée, this is followed by a period of maturing, then refining, which can last for years. To learn more, read our article on how mead is made.

How strong is chouchen?

The chouchens we sell are 14% vol. Depending on the honeys chosen and how fermentation is managed, the range goes from mellow to dry, through sweet and medium-dry.

How to drink chouchen

  • Chilled, at 6 to 8 °C (43-46 °F), as an aperitif or at the end of a meal.
  • With melon or a dessert.
  • Dry chouchens, such as Vieux Sec or the medium-dry Marc’h, go with seafood, oysters and shellfish.
  • Some, such as Chouchen Dragon, pair with a strong cheese such as blue cheese.
  • And some are drunk very hot, served in a stemmed glass with a dash of lemon.

More ideas in our article What to eat with mead or chouchen?

Chouchen in Breton culture

The chouchen tradition is very much alive. At fest-noz (Breton night festivals) and traditional celebrations, it brings the generations together. But chouchen also knows how to reinvent itself: passionate producers, committed to quality and authenticity, are introducing it to a new generation.

Our Breton chouchens

We offer a selection of premium chouchens, made by a Breton producer established since 1960, in deliberately limited quantities:

To taste several cuvées, choose the set of 6 chouchens, or discover the whole range in our Breton chouchen category.

Chouchen: more than a drink, a symbol

Breton chouchen is a strong symbol of Brittany, a link between past and present. Whether you are a connoisseur or a newcomer, it will take you on a journey where tradition meets indulgence. So, ready to raise your glass to the ancient Celts?

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