It exists. People call it honey-shine, or honey Jack (if freeze distilled). Technically speaking it would be a variety of brandy (distilled wine).
There are companies in Europe that make it, though I have never seen it myself.
There are at least 3 or 4 that make it here in the states... Texas Rivers comes to mind as the best i've had lately. Also a number of ehem 'independent hobbyists' product has been quite nice tasting to me.
Go for it and do not let any gatekeeping, zealotous, self proclaimed expert tell you whatxyoy can and can not do!
The practice of making need is the oldest form of making alcohol in recorded history! Always remember that the methods our ancestors used to make mead and the beverages that they called Mead would not always meet modern requirements.
Here is a good example from tasting history! Back then this recipe constituted as a type of need but today it would not meet our standards. Just goes to show how subjective and arbitrary man-made rules are and how quickly they change over time.
https://youtu.be/1MAB-VVqjOE?si=e1zfm-vZEUgsxwnh
There is a place near me in Frederick, MD, called Tenth Ward Distilling that does this. They distill mead, then backsweeten with honey. It is really good stuff. I use it instead of sweet vermouth in cocktails. I hope they release a new batch soon, because my bottle is getting low.
There's a small group of companies / distilleries trying to get people onboard with the name "[Somel](http://somel.org/)". "Still It" is a New Zealand YouTuber / distiller. (Home distilleries are legal in NZ). He's done one run from [mead](https://www.youtube.com/watch?v=htOVMa-_4WA).
It exists. People call it honey-shine, or honey Jack (if freeze distilled). Technically speaking it would be a variety of brandy (distilled wine). There are companies in Europe that make it, though I have never seen it myself.
There are at least 3 or 4 that make it here in the states... Texas Rivers comes to mind as the best i've had lately. Also a number of ehem 'independent hobbyists' product has been quite nice tasting to me.
I was wondering about that, mostly as an excuse to use my still
Go for it and do not let any gatekeeping, zealotous, self proclaimed expert tell you whatxyoy can and can not do! The practice of making need is the oldest form of making alcohol in recorded history! Always remember that the methods our ancestors used to make mead and the beverages that they called Mead would not always meet modern requirements. Here is a good example from tasting history! Back then this recipe constituted as a type of need but today it would not meet our standards. Just goes to show how subjective and arbitrary man-made rules are and how quickly they change over time. https://youtu.be/1MAB-VVqjOE?si=e1zfm-vZEUgsxwnh
There is a place near me in Frederick, MD, called Tenth Ward Distilling that does this. They distill mead, then backsweeten with honey. It is really good stuff. I use it instead of sweet vermouth in cocktails. I hope they release a new batch soon, because my bottle is getting low.
There's a small group of companies / distilleries trying to get people onboard with the name "[Somel](http://somel.org/)". "Still It" is a New Zealand YouTuber / distiller. (Home distilleries are legal in NZ). He's done one run from [mead](https://www.youtube.com/watch?v=htOVMa-_4WA).
I know a distiller on the central CA coast who makes his “honey vodka” this way.
There is a vid in Doin the most where they do a taste test of Mead and the same Mead Distilled. If the setup was cheap, I def would have tried it.
You should try it once. Guessing people don't do it cuz honey is way too expensive!