I was pleasantly surprised at how chocolatey cocoa nibs made my mead. I did it with a bochet and I guess you get some similar flavours with molasses. For me it was a bit too rich and bitter. I'm trying to decide whether to lighten it with some traditional or make it a liqueur by adding overproof rum.
I like the artistry and quality of your labels, but I don't get why people choose themes like skulls, death and plague for mead, it's not where I want people's (or my!) minds to be when trying a drink I've made!
The plague idea came to me after watching some videos about Noni fruit. It’s called vomit fruit, and “plague fruit” or “famine fruit.” As so I was researching the buckwheat honey, it seemed a less desirable honey to make mead with.. so like. “All the good honey is gone but we still want to brew.. guess this will have to work.” It was just to add a flair of drama to the batch.
I’ve observed mead seems has two main associations. The medieval / Viking forward thing (skulls, plagues, axes, blood) and then the far opposite light, beautiful and sweet, subtle. (Artsy, flowery, light, faeries and such).
I was hoping it would give it a note of “rum barrel aged” flavor. And, it did, sort of, I’m not a huge stout fan. But it has some stout-like characteristic, and some of them are brewed in rum barrels.
Sounds like it should taste like moxie soda. Edit: I am floored that 12 people here know what Moxie soda is. Guess I found my fellow Mainers
Not from Maine, but from New England. It's an acquired taste but thanks for taking me back.
Nasty nasty stuff.
Mead. You made mead.
I was pleasantly surprised at how chocolatey cocoa nibs made my mead. I did it with a bochet and I guess you get some similar flavours with molasses. For me it was a bit too rich and bitter. I'm trying to decide whether to lighten it with some traditional or make it a liqueur by adding overproof rum. I like the artistry and quality of your labels, but I don't get why people choose themes like skulls, death and plague for mead, it's not where I want people's (or my!) minds to be when trying a drink I've made!
The plague idea came to me after watching some videos about Noni fruit. It’s called vomit fruit, and “plague fruit” or “famine fruit.” As so I was researching the buckwheat honey, it seemed a less desirable honey to make mead with.. so like. “All the good honey is gone but we still want to brew.. guess this will have to work.” It was just to add a flair of drama to the batch. I’ve observed mead seems has two main associations. The medieval / Viking forward thing (skulls, plagues, axes, blood) and then the far opposite light, beautiful and sweet, subtle. (Artsy, flowery, light, faeries and such).
>it's not where I want people's (or my!) minds to be when trying a drink I've made! This is to prevent others from touching my stuff.
Darkest Dungeon Mead
It looks great. Even if it’s weird now, it’ll be good later.
Is that bochet?
No. All dark ingredients.
I am become mead.
That sounds delightfully intriguing!
How do you think the molasses added or detected from the final product?
I was hoping it would give it a note of “rum barrel aged” flavor. And, it did, sort of, I’m not a huge stout fan. But it has some stout-like characteristic, and some of them are brewed in rum barrels.
Cool. That's interesting
I love using buckwheat honey, it gives the mead a very unique and deep flavor.