Pecan Daddy

Late fall 2024 release 

17.3%abv

Mead Details

 This was a super fun project for me. 

A collaboration with Emerson Keith.  

When he stopped by the shop we talked about doing a barrel-aged pecan praline-inspired mead.  And I think we nailed it.  

We started by caramelizing wildflower honey and Vermont maple syrup together and partially fermenting it in the first barrel. A Mammoth Distilling Rye barrel that originally had Rum in it.  We aged it for a time and then pulled it out to add Loads of candied pecans and Indonesian vanilla beans. After resting on those for about 5 months we then put it into the second barrel. A Detroit City bourbon barrel. 

The yeast used was DV10.

About 16 months old from start to bottle  

Karl’s tasting notes

This amusingly named mead is the dark and rich flavor lover’s apparent dream drink. From candied pecans, to caramelized syrup and honey, to the two barrels it was aged in; every part of this mead screams bold and sweet!

Time to see if the nose lives up to the hype! …..and it does! Just the most exquisite aroma of everything roasty toasty. The pecans meld into sweet dark caramel with an almost smokey chocolate-wood pastry. Decadence in scent realized.

Taking a sip of this sweet treat reveals an appropriately sweet candied pecan flavor that embraces the caramel and surprisingly soft whiskey notes. Going in for more adds vanilla with an indeed pecan pastry-like body with almost a bourbon syrup drizzle. There’s some bourbon barrel hiding under all that caramel pecan. Everything about this mead screams “cloying” or “over the top”, but no. No, no, no, the Pecan Daddy is that perfect balance that you want in a Whiskey barrel-aged mead.