Bananas Foster Bochet - Double Barrel
Garagiste Meadery in Tampa, Florida, United States 🇺🇸
Collab with: WeldWerks Brewing CompanyMead - Melomel Regular
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Score
7.04
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A collaboration with @A collaboration with @weldwerksbrewing in Greeley, Colorado.
For this mead we used caramelized honey, caramelized Demerara sugar, flambéed bananas, vanilla beans and Brazilian Amburana Staves.
We then aged the mead in both a privately selected New Riff bourbon barrel and a Sagamore Spirits rye whiskey barrel. After 18 months in the wood; the two barrels were blended.
There’s just something about banana meads and barrels. The always come out better than when they entered. This is no exception. Bananas just “pop” more after time in the wood. The nose is spot on Bananas Foster. Flavors of caramelized bananas with the Amburana being slightly subdued while simultaneously grabbing some spice from the rye whiskey barrel. The 16.8% alcohol is present ; but, well hidden for a heavyweight.brewing
in Greeley, Colorado.
For this mead we used caramelized honey, caramelized Demerara sugar, flambéed bananas, vanilla beans and Brazilian Amburana Staves.
We then aged the mead in both a privately selected New Riff bourbon barrel and a Sagamore Spirits rye whiskey barrel. After 18 months in the wood; the two barrels were blended.
There’s just something about banana meads and barrels. The always come out better than when they entered. This is no exception. Bananas just “pop” more after time in the wood. The nose is spot on Bananas Foster. Flavors of caramelized bananas with the Amburana being slightly subdued while simultaneously grabbing some spice from the rye whiskey barrel. The 16.8% alcohol is present ; but, well hidden for a heavyweight.
For this mead we used caramelized honey, caramelized Demerara sugar, flambéed bananas, vanilla beans and Brazilian Amburana Staves.
We then aged the mead in both a privately selected New Riff bourbon barrel and a Sagamore Spirits rye whiskey barrel. After 18 months in the wood; the two barrels were blended.
There’s just something about banana meads and barrels. The always come out better than when they entered. This is no exception. Bananas just “pop” more after time in the wood. The nose is spot on Bananas Foster. Flavors of caramelized bananas with the Amburana being slightly subdued while simultaneously grabbing some spice from the rye whiskey barrel. The 16.8% alcohol is present ; but, well hidden for a heavyweight.brewing
in Greeley, Colorado.
For this mead we used caramelized honey, caramelized Demerara sugar, flambéed bananas, vanilla beans and Brazilian Amburana Staves.
We then aged the mead in both a privately selected New Riff bourbon barrel and a Sagamore Spirits rye whiskey barrel. After 18 months in the wood; the two barrels were blended.
There’s just something about banana meads and barrels. The always come out better than when they entered. This is no exception. Bananas just “pop” more after time in the wood. The nose is spot on Bananas Foster. Flavors of caramelized bananas with the Amburana being slightly subdued while simultaneously grabbing some spice from the rye whiskey barrel. The 16.8% alcohol is present ; but, well hidden for a heavyweight.
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8.1
Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 8.5
Draft at the meadery. A big sticky brown coloured pour with a halo of dark tan head. Aroma is nice cinnamon, sticky brown sugars, caramel some dark fruit. Flavour is composed of medium sweet, sticky brown sugars, caramel, banana bread, red berries. Palate is medium sweet, sticky alcohol. Mellow carbonation. Really nice.
Tried
from Draft
on 31 Dec 2022
at 21:45