Pecan Pie Gone Awry

19.8%abv

Late Fall 2024 release 

The long-awaited Pecan Pie inspired mead is here. 

Made with Buckwheat honey and Molasses in primary.  After fermentation, I added a ridiculous amount of pecans that Rico and his wife roasted right in our production area. 

 We then added Korintje cinnamon and Madagascar bourbon vanilla.  

 This mead had been on my to-do list for some time. I finally was able to make it. 

  I had the mead ready for a barrel long before we were able to acquire the Mammoth Rye barrel that it went into. I wanted the perfect Rye barrel. And Dom at Tippins Market really came through for us. This specific Rye barrel was called HAZMAT. because the whiskey is 144 proof. 

The yeast used was DV10

This mead was approximately 26 months from start to bottle

Karl’s tasting notes

For some, this mead is everything. For others? They just haven’t heard of it yet. This mead, two years in the making, is the highly anticipated -understatement- and fanatically appreciated ghost that’s been haunting the back of the meadery for far too long.Until now. 

It is my sheer pleasure to give you my thoughts on the nose and later taste of this mead. However, the nose comes first: A remarkable aroma of that Mammoth bourbon barrel, deep wood notes, and the promise of Rye whiskey heat, with a backing of tenderly hiding pecan. That’s all you’re getting, time to taste already!

The first sip is pure pecan silk that just keeps going. Pecan, rye, caramel, molasses, honey, slight cinnamon, and then pecan again. The afterglow of the first sip hits with a simple but fantastic ghost of pecans and that almost fruity molasses flavor note. Every sip of this is a treat for the rich mead lover. Tickles of whiskey heat and flavor with lush pecan sweetness. It’s like an amalgamation of a pecan pie made nectar that just twists and builds on itself. Trust me, worth the two-year wait.