I’ve been curious to try this for a while, so I’m having a pour of Smoke Wagon Uncut Unfiltered to get my evening started.
Cheers!
Cheers!
What are You Drinking? July 2022
- Thread starter Tar Wheel
- Start date
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My usual a Grey Goose Gimlet with fresh limes.
Waterpocket Robbers Roost and Old Toby
Budget supermarket VS Cognac on a workmate in the man cave, enjoyed with som Gawith & Hoggarth Balkan Mixture in the Jack Ryan commission.
I had a pour of Rare Breed for my nightcap last night, as we binge watched The Old Man ( recommended, btw ).
Cheers!
I’m having a pour of Yellowstone 2020 Limited Edition to begin my Saturday evening.
Cheers!
Cheers!
I’m having a pour of Yellowstone 2020 Limited Edition to begin my Saturday evening.
Cheers!
Susan got me a Flaviar subscription well over a year ago. We finally got around to selecting the whiskies available to us. We’re starting off with Westward Single Malt from Oregon (specially prepared for Flaviar).
Another Flaviar release: Son of a Peat, the Redeemer, Blended Malt Scotch Whisky, Cask Strength, Batch 3 Limited Edition (53.8%).
Just added a little Uisge water from Islay to the Son of Peat—a bit smoother and smokier.
Pretty simple guy?
Wild Turkey 101 Manhattan
Watching episode 4 of The Old Man
Wild Turkey 101 Manhattan
Watching episode 4 of The Old Man
Evan Williams bourbon with bergs. Watching the rain come own while I smoke.
In Greece, Corinthia and drinking my own Joe’s Ancient Orange Mead. A recipe shat on by mead professionals but loved by loads as it always delivers.
This one has sat for 1.5 years in the bottle, mead smoothens and improves with age, and damn this is an elixir. I made 17 litres of this over Christmas 2020 and bottled in March, then work and moving abroad meant it was untouched since bottling - the best you can do for mead.
I can taste everything, not very sweet, the orange bitterness cuts through that, the clove is an aftertaste, and the Greek thyme honey I used comes through beautifully. It’s a touch heavy - nowhere near as heavy as pine honey which I wouldn’t use for mead.
I got many bottles of sour cherry mead, a few bottles of ginger mead and some of bochet (burnt honey mead) to try next. This will sit in an actual cellar until Christmas when we are next back from Switzerland.
Tagging @cosmicfolklore because I know you know meads!
This one has sat for 1.5 years in the bottle, mead smoothens and improves with age, and damn this is an elixir. I made 17 litres of this over Christmas 2020 and bottled in March, then work and moving abroad meant it was untouched since bottling - the best you can do for mead.
I can taste everything, not very sweet, the orange bitterness cuts through that, the clove is an aftertaste, and the Greek thyme honey I used comes through beautifully. It’s a touch heavy - nowhere near as heavy as pine honey which I wouldn’t use for mead.
I got many bottles of sour cherry mead, a few bottles of ginger mead and some of bochet (burnt honey mead) to try next. This will sit in an actual cellar until Christmas when we are next back from Switzerland.
Tagging @cosmicfolklore because I know you know meads!
Sounds wonderful. The only meads I have tastes have all been pure meads without herbs or fruits. I would love to try some of those.
Bit chilly the night so poured myself some rum before going out with the dogs.
Go for it, it’s easy! Go light on the spices as they can ruin things very fast and the only thing you can do is leave it sitting for years hoping it will age out to some extent.
This is sour cherry mead, i used the cherries in primary, which means their flavour barely comes through, but this was made with a powerful commercial yeast and I was diligent about the process, so I know this is 18% ABV, quite strong!
Edit: at bottling time this was undrinkable, medicinal and overall awful, 1.5 years sitting worked its magic again, though it will benefit from more aging.
I have made a cherry melomel, which is just a fancy word for mead with fruit. It is from a Viking Blood recipe, and it was ok. The cherry really overpowered the honey. But, was sort of dry, which tricks the tongue. It looks like it should be sweet, but…
I will experiment with one gallon recipes. I’ll give a whirl this winter, when I start throwing meads again.
Yeah mine is after the Viking blood recipe too, but can’t taste much cherry. You can always backsweeten after clearing it, I often do that because I am not a fan of dry meads, though the magic of mead is that even if dry, after a few glasses i mostly taste honey.