Honeytree Meadery: The Place to Bee in Nashville

What's buzzin', cousin? Check it out! A week ago, I had the opportunity to be part of history here in Nashville. It was Thursday night, May 23rd and I had gotten off work a few hours before. I anxiously walked up to the door of the quaint, white building on Woodland Avenue in what is known as East Nashville. As I walked through the door, I was immediately greeted with a warm smile and friendly welcome by a charming woman whose name escapes me. She welcomed me to Honeytree Meadery, the first meadery in Nashville and one of the few in the state of Tennessee. I spoke with my “hostess” for a minute or two as she gave me an itinerary for the night’s festivities and a general layout of the meadery. While she spoke, my eyes scanned left and right trying to soak in all the sights and the ambience of what I knew would be my new favorite spot. To my left was an area with these wonderful hanging basket chairs. To the right were several seating areas with padded benches that just looked so comfortable. Immediately in front of me and off to the left was the bar area where a few people were sampling various meads. I thanked my “hostess” and made my way to the bar.

At the bar, I was greeted by a very enthusiastic young lady who proceeded to run down the list of meads available and offered me samples of each. There were seven different meads available but I only tried six of them. Up first was Honeytree’s Basic Batch which I thought was wonderful. Not too sweet and was as smooth as could be. My “bartender,” no that doesn’t seem right…. “bar hostess” …. no that’s not right either. Wait, I’ve got it… my new friend explained to me that the Wildflower Honey used was from Johnson’s Honey Farm in Goodlettsville, Tennessee, just a few miles to the north of our location. The Basic Batch is the building block on which all the other meads are built. Then I tried a sample of what she called the Small Batch, which was the same as the Basic Batch but with a slightly lower alcohol content. Where the Basic Batch ferments out to about 11% ABV, the Little Batch only hits about 8% ABV. The Little Batch was served chilled and had a slight effervescence to it. I enjoyed the Basic but this Little Batch blew me away. Next, I tried Sweet Baby Ginger, a honey-candied ginger mead. It had a nice refreshing crispness to it with just a bit of heat from the ginger. There was also an underlying flavor that I couldn’t pinpoint until Matt, the mazer or as he proclaims, the Resident Mad Scientist, explained to me later. Apparently this mead had originated as a bochet and the caramelized honey gave it hints of toasted marshmallow. My next sample was a rhodomel they named, quite appropriately, Bouquet Toss. This enticing nectar had rose hips, linden flower and hibiscus in the mix that not only gave it a rosé color but also delivered a citrusy-floral taste with just a bit of bite. My next savory sip came thanks to Honeytree’s Signature Series which they hope to use to highlight small-batch honeys. This particular mead used honey sourced from Honeytree’s own colonies and had a very different flavor profile from the Basic Batch sourced from Johnson’s Honey Farm. The terroir from the two were similar but still different if that makes sense? The final mead, or meads I should say, were from the meadery’s Sneaky Batch. That’s what they call their experimental batches they brew in secret as a way of surprising the other members of their leadership team. On opening night, the Sneaky Batch I tried was a Pineapple Sage while the one I missed out on was a tomato mead. The Pineapple Sage was highly flavorful with the pineapple up front on the initial tasting but then you get the earthiness and a little heat from the sage. I would never of thought about combining these two flavors in a mead but then again, I don’t run a meadery. So, who am I to argue with the experts?

After I tried all the samples, I eventually settled on the Little Batch to start with but then switched over to the Signature Series release. While enjoying my drinks, I wandered out back to the fenced-in patio area then back inside where I checked out the fermenting area which is closed off by a wall and glass panels. Eventually I had to leave, just before the trivia began, but not before I snagged a bottle of the Basic Batch which I will sit down and review in the near future. I want to see if the bottled version lives up to the kegged expression. But that’s a post for another time.

In case you couldn’t tell, I thoroughly enjoyed my trip to Honeytree and I was glad I could participate in this historical night. I talked briefly to Matt and Ross, the men behind the meadery, and they have big things planned for the future and we all need to get onboard because I think it will be a hell of a ride. With that said, if you are ever in Nashville, make your way over to 918 Woodland and pay the guys a visit. For now, they are open Thursday through Sunday from 5 p.m. to 11 p.m. (subject to change but they will announce any changes). Hit up their website and make sure to follow them on Twitter and Instagram as well for all the latest news. Trust me, you won’t regret it.

Mead Review: Cinnaman Bun

What’s up everyone? I’m back with another mead review for you. This time we are checking out Cinnaman Bun from Crafted Artisan Meadery in Magadore, Ohio. The name of this mead, Cinnaman Bun, is not just a play on words but actually describes the overall taste of this mead. This is a limited session mead from Crafted that comes in 500 ml bottles.

Appearance: This mead has a light yellow/golden color that allows the effervescence of the slight carbonation to sparkle in the glass. There is light tearing but that’s to be expected with a low alcohol drink.

Nose: The first thing I noticed was the strong cinnamon bun aroma wafting from the glass. Hints of cinnamon, vanilla and even frosting toyed with my emotions. Even though mead is honey-based, there was no sense to me of the honey as it took a backseat to the rest of the flavor profile.

Palate: Once again, the cinnamon and vanilla took to the fore as the taste built on the aroma foundation of the cinnamon bun. There is no taste of alcohol but instead just a tingling sweetness that is hard to put into words.

Conclusion: I was nervous about this bottle when I ordered it along with Crafted’s Planet of the Grapes (a PB&J mead I’ll review later). I wasn’t for sure what to expect but Crafted delivered just as the bottle promised. This is a liquid cinnamon bun and it’s not too strong at 6% Alc./Vol. that you can’t enjoy multiple glasses in a sitting. Overall, Crafted delivered a solid little session mead that you should definitely try if you get the chance!

That's all for now and as always, drink more mead, drink more bourbon and be sure to drink curious!

Caught on COLA - Mead

Hey all you meadheads! Thanks for checking out Caught on COLA - Mead. I hope you will find some interesting upcoming releases today and if you do, please support the meaderies and grab a bottle or six. Now, let's see what's buzzin' cousin!

We are going to get things started, not with one, but with two upcoming releases from Superstition Meadery in Prescott, Arizona. The first label is for a hopped grape mead called King Lir which is bottled at 13% Alc./Vol. in 375 ml bottles.

Our second release from Superstition is Aperçu which is a 14.1% Alc./Vol. apricot mead that has been aged in new French Oak barrels for nine months. This release is a collaboration between Superstition and Rowley Farmhouse Ales. Both releases are listed on their website and are available in their tasting room. However, they are not yet available to order online.

Next we have The Colony Meadery with Momeado. This is not actually a new release but it appears to be a relabeling of one of their original releases. According to the label and their website, this is the mead that actually launched the meadery. This 13% Alc./Vol. combination of mint and lime is basically a riff on the mojito, hence the name, Momeado (Mo-mead-oh). You can find more information on their website and even purchase this release online.

Here we have three new entries from Mechalore Meadworks from Loveland, Colorado. Up first is Nowhere to Hide, Volume 3. This is Mechalore's traditional mead release that features changing honey varietals. Volume 3 features Star Thistle Blossom honey at its base and has "notes of mandarin oranges, earthy honey, hint of anise and an oaky vanilla & caramel finish that somehow reminds us of bread pudding." This mead is aged in oak barrels, is 9.8% Alc./Vol. and is bottled on the lower end of semi-sweet.

Then there is Mechalore's Patriots & Tyrants made with Alfalfa Blossom honey and registering 10.1% Alc./Vol. Added to the alfalfa is "a bounty of tart and fruity hibiscus flowers, tropical tea olive flowers with bright mango notes, fruity-spicy pink peppercorns, citrus-peppery grains of paradise and tart lime peel."

Finally from Mechalore is Epiphany and Soliloquy. This mead features Orange Blossom honey with orange peel and vanilla added. Bottled at 11.4% Alc./Vol., it was "finished just a hint over semi-sweet to accentuate the creamsicle-like character of the ingredients." None of the releases are mentioned on Mechalore's website yet but you can bet they will be available soon.

Now let's take a look at Dallas, Texas' own Breaking Brew Meadery that plans on releasing Honey Creek Golden Grail. This bochet is aged in bourbon barrels for three to six months and "has notes of caramel, toffee and vanilla." Weighing in at 13.5% Alc./Vol., this mead looks to pack a decent punch and is one that I am dying to try. There's no mention of it on their website and no online sales, so does anyone in Texas want to ship me a few bottles?

Well, that's all for now so let's raise a horn of mead and remember - drink like a viking! Skål!

Memorial Day - Remembering Paw Paw!

Today is Memorial Day!  A day to remember and reflect on those brave men and women who served in the Armed Forces, both in war and in peace, and paid the ultimate sacrifice so that we can live as we do. But don't forget the ones that are currently serving because they are standing guard so that we can continue to live the life we lead. 

I remember the stories my grandfather, I called him Paw Paw, used to tell of fighting in World War II in Europe. How they came ashore at Normandy after the initial waves had secured the beachhead. How he remembered looking at the men who didn't make it off the beach and thinking, "I know him!" With tears in his eyes, he would tell me stories about fighting along side brave men, people he didn't know a year before but who were now his closest friends. He would tell about how some were there one minute and then gone the next. When he would tell me these stories, you could see the pain in his eyes. Later in life, when Alzheimer's had taken his mind and ravaged his body, Paw Paw no longer remembered even his closest family members but he still remembered me and he still told me those stories. He couldn't tell you what he had for breakfast but he could still relive those moments from WWII and you could still see the pain in his eyes right up until the very end.

So for all the soldiers, past and present, who took to arms and heeded the call, like my Paw Paw, I salute you and want to say thank you! And Paw Paw, I know you're looking down on me and still protecting me, I just want to say I love you!

More Game of Thrones releases from Johnnie Walker

In October of 2018, Johnnie Walker released White Walker, a special limited edition of their blended whisky, in honor of the final season of HBO's Game of Thrones. After doing a little snooping on the TTB COLA website, I found that JW isn't done with the Game of Thrones tributes. It seems they have two more special releases in the works to celebrate A Song of Ice and Fire.

First up is A Song of Ice which is a blended whisky dedicated to House Stark and is centered around malt from Clynelish from the Highlands of northern Scotland. According to the label, this 80 proof (40% Alc./Vol.) whisky's flavor profile is "green and grassy with notes of vanilla and tropical fruit."

Since we have a Song of Ice, we naturally need to have A Song of Fire. This 80 proof (40% Alc./Vol.) blended whiskey dedicated to House Targaryen is centered around peated malt from Caol Ila from the Isle of Islay. According to the label, the peated malt lends a "subtle smoke tempered by a rich, rounded sweetness. A full-bodied flavor delivers subtle red fruit, a hint of spice and sweet smoke."

Diageo and Johnnie Walker haven't posted anything about either release on their websites as far as I can tell but it shouldn't be long before we hear something. You can pretty much bet on them being released before GRRM gives us the next book in the series.

If you have any thoughts or information on these releases, I would love to hear them so leave a comment below. Until next time, Sláinte!

Caught on COLA - Bourbon

I'm back with the latest edition of  Caught on COLA - Bourbon and there are some interesting selections in this edition. So let's do some COLA snooping and see what is on the way.

First up is Flying Leap Straight Bourbon Whiskey from Flying Leap Vineyards & Distillery in Arizona. This bourbon is a sweet corn mash that is distilled at the vineyard located just south of Tuscon. It is then aged for at least two years in the vineyards barrelhouse in heavily charred new American oak casks before being bottled at 80 proof (40% Alc./Vol.). A check of Flying Leap's website shows plenty of delicious looking spirits, including cask-aged brandy, Nachbrenner (a spiced brandy from cask-aged eaux-de-vie), grape distilled vodka, arancello and even grappa. But there is no mention yet of their bourbon so, as usual, I don't have a release date.

I included this next label because it is a wheat whiskey and, well, I am just a sucker for wheaters. Let me introduce you to California's own Drift Distillery's Single Barrel Wheat Whiskey. Distilled in San Clemente from Kansas wheat raised on Drift's family farm, this 102 proof (51% Alc./Vol.) whiskey is very young, being only aged for one year. Checking Drift's website, they feature gin, vodka, rum and an unaged wheat whiskey but no mention of the Single Barrel so we will just have to wait and see when it gets released.

Ft. Wayne, Indiana's own Three Rivers Distilling Co. brings us Old Fort Bourbon Whiskey. This 90 proof (45% Alc./Vol.) young bourbon (aged for 12 months according to the label) joins TRDC's wheated bourbon and rye whiskey in what is beginning to be a wide selection of spirits. Checking their website reveals no mention of the release yet so we have to wait and see again.

Next we look at Coit Spirits Indiana Straight Bourbon from Coit Spirits Distilling in California. According to the their website, this four-grain high rye bourbon is distilled in Indiana (read sourced from MGP) and then slow aged on site in California for over two years according to the label. The high rye juice is mellowed with the addition of wheat and barley to round out this "unique whiskey." The whiskey is already listed on their website so I'm guessing that it is already available but I'm not sure.

Canned cocktail producer 503 Distilling from Portland, Oregon is getting ready to offer up The Gambler 500 Whiskey, a small batch 80 proof (40% Alc./Vol.) craft whiskey that challenges you to "Buck Tradition." So far they don't seem to mention it on their website, but the folks in the Northwest need to be on the lookout for this.

Blaum Bros. of Knotter Bourbon fame are back with Blaum Bros. Distilling Co. Straight Rye Whiskey. According to the label, this is Blaum's very own juice inside and they bottled it at 100 proof (50% Alc./Vol.). No mention on their site yet and I know it's not bourbon but... it's Blaum Bros. and that's enough for me.

Boot Hill Distillery's Straight Bourbon Whiskey from Dodge City, Kansas is our next label. This bourbon is distilled on site, bottled at 100 proof (50% Alc./Vol.) and aged for three years (according to the label). There website mentions the release (sort of) and only gives a release date of Spring 2019 so it could see the light of day anytime now

Joining the likes of Old Grand-Dad and Old Overholt in the Olds Whiskeys collection, Jim Beam is set to release Dr. James Crow's Old Crow Kentucky Straight Bourbon Whiskey, a throwback to the original sour mash recipe from 1835 that would revolutionize an industry. The juice was aged for three years and bottled at 80 proof 100 proof (40% Alc./Vol.). There is still no release date as of yet and no mention on the website.

Our next label comes from the great state of Texas, Houston to be exact, and though it's not a bourbon, I am still partial to all things Texan. Billy Banks Single Barrel Whiskey from Billy Banks Distillers (which is actually Gulf Coast Distillers) is a very young sour mash whiskey (aged only 9 months) and is bottled at a somewhat pedestrian 80 proof (40% Alc./Vol.). There is no mention of the release on their website, matter of fact, there's no mention of anything on their website. All it says is "Coming Soon" so who knows.

Lastly, we look at two labels from Two Trees Distilling from North Carolina. First up is Owl Head High Wheat Bourbon Whiskey. Now according to the label, this is an 86 proof (43% Alc./Vol.) wheated bourbon (45% wheat) that is aged for 24 hours in oak but is also treated with Appalachia oak chips and Tennessee oak chips. Ummmm.... okay then.

Then you have Two Trees Distilling Snarly Yow High Rye Whiskey. Named for a dog-like beast that haunted the woods of West Virginia, this 90 proof (45% Alc./Vol.) high rye bourbon (21% rye) bourbon was also aged for 24 hours in oak. But in addition to the Appalachian and Tennessee oak chips, they have also added some Missouri white oak chips to the mix. Now there's no mention of a release for either one of these bourbons on Two Trees' website but they do at least show the bottle for Snarly Yow. Needless to say, I listed both of these as a curiosity and not because I am looking forward to their release.

Well, that's all the COLA snooping for this edition. I'll be back next week with more new labels but until then, drink more bourbon, drink more mead and always drink curious!

Bourbon Review: Uncle Nearest 1856

Last week we reviewed a mead with Viking Blod and this week we shift the spotlight to bourbon. Well, it could be a bourbon but it is actually a Tennessee whiskey, it’s Uncle Nearest 1856.

Before I get into the review, I think we should talk about exactly who was Uncle Nearest and how it came about to have a whiskey named after him. We all know about how Jack Daniel ran away from home as a teenager and found refuge at the Dan Call farm where the preacher told his master distiller to teach young Jack everything he knew. Now it just so happens that Call’s master distiller happened to be a slave named Nathan Green but everyone affectionately referred to him as Uncle Nearest. It was Uncle Nearest that taught young Jack Daniel how to distill whiskey and more than likely greatly contributed to the charcoal filtering that is synonymous with Tennessee whiskey, now called the Lincoln County Process. Somewhere back in time, with the rise of Jack Daniel’s Tennessee whiskey, the story of Uncle Nearest got lost. But when JD started to celebrate their 150th anniversary, I guess they got a little nostalgic and Uncle Nearest was given credit where credit was due. Then Fawn Weaver took up the mantle of setting the record straight and telling the true story of Uncle Nearest, as well as launching the brand to honor him. For more information, check out the Uncle Nearest website.

Now let’s get on with the review. Uncle Nearest is bottled at 100 proof (50% Alc./Vol.) and I sampled the whiskey in a Glencairn glass after letting it sit for approximately 15 minutes.

Appearance: In the bottle, the whiskey had a bronze or dark copper color which didn’t change much in the glass although there did seem to be a slight orange tint around the edges. That may have been a flare from the lighting though.

Palate: First impressions on the initial taste was more of the caramel and vanilla. Subsequent tastings revealed hints of cinnamon and maybe dried fruit and toasted nuts. As you swallow you get a peppery spiciness but it is not overpowering and is well balanced with the sweetness of the juice. There seemed to be an underlying taste of oak and corn throughout the entire experience.

Finish: The oak and spiciness stay with you during the long finish that is balanced by hints of caramel and molasses. It provided a good mouthfeel that seemed to evenly coat my mouth with sweet, spicy stickiness that urged me to take another drink.

Conclusion: Uncle Nearest is a sourced whiskey coming from two undisclosed Tennessee distillers (one is probably George Dickel) but the folks have done a decent job blending them. While Uncle Nearest is waiting on their own mash, which is currently being distilled at Corsair Distillery in Nashville while they build their own distillery in Shelbyville, they will continue to source their juice. But that is not necessarily a bad thing and if you get a chance to grab a bottle of 1856, by all means give it a try.

Well, that’s all I have for now. Until next time, drink more bourbon, drink more mead and remember to always drink curious!

Caught on COLA - Mead

Our second installment of Caught on COLA - Mead features five newly approved labels from four meaderies ranging from the Northeast all the way to Texas. So, without beating around the bush, let's see what's buzzing with mead (and yes I really went there).

Our first new mead label is for Homestead from Slate Point Meadery in Pleasant Valley, New York. This mead featuring apples, vanilla and cinnamon comes in at 7% Alc./Vol. and, according to the label, is their homage to apple pie. I couldn't find any mention of Homestead on their website so I am unsure of a release date.

Next up is an intriguing entry with Texas-based Black's Fairy Meadery's Lemon Meringue which is bottled in 375 ml bottles at 14% Alc./Vol. This release is just the latest entry in what is already a very fruit flavored lineup. As with most of these labels, there is no mention yet on their website so the release date is still pending.

Up next is one of two meads from Delaware's own Brimming Horn Meadery. A Gift of Venus is a quince flavored mead and hits the bottle between 11%-14% Alc./Vol. Brimming Horn has no mention on their website for A Gift of Venus so will say the release date is pending.

The second entry from Brimming Horn Meadery is Midnight Oath. An unique melomel flavored with blackberries, lemon zest, orange zest, basil and sage, this mead also hits your glass between 11%-14% Alc./Vol. As with A Gift of Venus, there is no mention of Midnight Oath on their website so we can only wait in anticipation for its release.

Finally, we have Erie, Pennsylvania's Ironstone Meadery and their newest mead, Assimilated. This blackberry-based mead is tipping the scales somewhere between 14%-16% Alc./Vol. The playful label features a robot (Viking robot?) with a flaming hand while the back label hints to not only the Borg from Star Trek lore but also the Cybermen from Doctor Who (just more reasons to list it here). As with all our other entries, there is no listing for Assimilate among the large list of meads on Ironstone's website so we will just have to wait for the release date.

Okay, folks. That wraps up this edition of Caught on COLA - Mead. I'll see you next week with more COLA entries. Skål!

Caught on COLA - Bourbon

Hey bourbonites! I'm back with another installment of Caught on COLA - Bourbon. This time we have four bourbons that I scoped out on the TTB COLA site. So without further adieu, let's see what is hiding in those rickhouses.

First up is Penelope Bourbon Batch #2 from, well, Penelope Bourbon of all places.  This Kentucky bottled, MGP-sourced bourbon is a follow up to Batch #1 which the company released in March 2019. Coming in at 80 proof (40% Alc./Vol.), the juice is a four-grain mash blended from three bourbon mashbills with corn, rye, wheat and malted barley. The final blend is then "aged at least 24 months in charred new American oak barrels. I'm unsure of a release date and there is no mention of Batch #2 on their website.

Our next contestant is from Denver based Mile High Spirits, who already boasts a varied selection with their Fireside Bourbon, Peach-flavored Whiskey, Elevate Vodka, Denver Dry Gin, Cuidado Tequila and Peg-Leg Rum. Now they are adding their Fireside Single Barrel Straight Bourbon which is aged two years and two months (according to the label) and sits at a very respectable 116 proof (58% Alc./Vol.). Once again, no mention on their website of the release so I have no idea of release date.

Our third entry is from Responsible Lee, LLC based in Livermore, California. They are set to introduce their Responsible Lee Straight Bourbon in July 2019 if I am deciphering the entries on their website correctly. This is another MGP-sourced juice that is aged at least two years and tips the scales at 86 proof (43% Alc./Vol.). Looking at the mashbill they list on the label (corn, wheat, rye), it looks like we have another wheater to try. 

And finally, Wildrye Distilling, maker of Five Drops Bourbon, brings us their latest distillate, Bull & Bear Bourbon Whiskey. This very young juice, aged for one year, is coming out the bottle at 90 proof (45% Alc./Vol.). They don't even mention the release on their website so I can't list a release date. 

Well, that's it for now. Check back tomorrow for the mead edition of Caught on COLA and come back next week for the latest bourbon COLA news. Until then, cheers!

Old Santa Fe Trail Bourbon

Approximately 2 1/2 years after making their initial distilling runs and barreling their new-make, distillers Brian Langwell and Mike Medina just released their initial batch of bourbon, Old Sante Fe Trail Straight Bourbon Whiskey on Saturday, May 18th. Aged for two years in new charred oak barrels, New Mexico's first straight bourbon is a high rye mashbill (70% roasted New Mexico blue corn, 30% rye) that comes in at 90 proof (45% alc./vol.). Released by Langwell and Medina's Left Turn Distilling, the bourbon will add to their already impressive line of spirits that includes La Luz Vodka, Brothers Old Tom Gin, Rojo Piñon Rum, NM Blue Corn Whiskey and a barrel-aged gin. Available only at the distillery for now, a 750 ml bottle will run you $59.95 with tax.

Mead Review: Dansk Mjød Viking Blod

Several months ago, while reading up on bourbon, I came across an article about mead and it piqued my interest. So I started reading as much as I could about mead. The more I read, the more I wanted to try it. This lead me to hitting up all the local liquor stores in search of this divine nectar. I found a few different brands from a few places to start. One of the first stops was at my favorite store, Pour Vous, where I found Viking Blod from Dansk Mjød. Now being new to mead, I wasn't sure what to expect but I had read some good things about Viking Blod so I was excited to try it. I was not prepared for what I experienced but needless to say, I am hooked on mead!!!!

Now that we got all that out of the way, let's get on with my review. First, let me say that I am not a professional reviewer, a sommelier, bartender or in anyway associated with the alcohol industry. I am just someone who enjoys a casual drink and I like what I like whether it is mead, bourbon, beer or some other intoxicating elixir. So with the disclaimer out of the way, here is my review (opinion) about Dansk Mjød's Viking Blod.

Viking Blod is a metheglin labeled as "Nordic honey wine with hibiscus and hops added" and claims to be "based on a recipe from about year 1700." It comes in at a strong 19% Alc./Vol. but does not drink like it. It's bottled in a stoneware looking bottle (it's probably glass though) which adds to the experience that it's from days of yore.

Appearance: In the glass, we have a clear, reddish tinted mead bordering on an orange color. This mead showed light to medium legs... I'm sorry, with wine I think it's called tearing. 

Nose: The initial nosing gave a moderate honey aroma but then additional scents of possibly stone-fruit along with a floral essence (from the hibiscus maybe). I couldn't detect the hops or at least it didn't have that hoppy aroma to me.

Palate: My initial thoughts on the palate were sweetness and strong notes of honey but then I started tasting some floral notes with a background of the stone-fruit once again. The mouthfeel was creamy with a very light tannin quality that ended in a medium finish. Still no discernible hops to my untrained palate.

Conclusion:  Viking Blod is a really nice mead and like I said earlier, it drinks nowhere near its 19% Alc./Vol. which could be a dangerous thing. It has the ability to sneak up on you if you aren't careful. There is the obvious sweetness from the honey but it isn't cloyingly sweet. The hibiscus helps level the flavor profile some and though there are hops in there somewhere, I'm not for sure if they came into play. I know this won't be every one's cup of tea... errr, mead, but I think you should definitely try it if you get the chance. Just my thoughts.

Well, that's it for this time. Make sure to check back later for more mead (and bourbon) reviews. Until then, nunc est bibendum (translated: now is the time to drink)!