What Our Panel Thought
Aroma: “Nice honey up front with ap- ples, some cinnamon, vanilla, spice, and a bit of alcohol warming. Like brandy apply pie, it’s bready, crackery, sugary, spiced vanilla cookie over moderately perfumy alcohol. Big bourbon character with vanilla and molasses.”
Flavor: “Apples up front with graham crackers, vanilla, nutmeg, wood tannins, and a touch of marshmallow sweetness leads to a slightly astringent, off-dry finish. Nice body and moderate acidity accented by light chocolate notes with
a touch of leather (in a good way). The bourbon is ever-present, pushing any honey character to the background.”
Overall: “It’s a bit drier than aroma suggests, with a hot alcohol flavor. Wood and bourbon flavors dominate—this is like drinking a delightful pastry. Despite the high alcohol content, the the sweet pie spices cover it beautifully. It’s not a mead for traditionalists, but anyone who enjoys barrel-aged beer will get it.”
What the Brewers Say
“This still mead is made with wildflower honey, a special blend of spices; gold in color; medium sweetness and body. A spiced aroma with some bourbon character in the finish.”