I've had several versions of this in and around the Addis area both in small restaurants and in bars, but I've not seen a tej house in Addis. I've occasionally found the commercial versions at the Ethiopian restaurants in Washington DC, where it seems to be a bit sweeter and less spiced than the versions I've had in Addis, so the DC versions are more like plain mead. In Addis it's golden amber in color, still, and has a floral light spiced aroma. Taste still starts sweet but than can have light herbal spice, or light bitterness, and occasionally a dry finish. A must have while in Addis.

Certainly an interesting variation from Western mead. The gesho adds a whole new vibe to this, and reminds me a lot more of some fermented sugar cane moonshines I’ve tried in Colombia. Tangy vibe, and slight bitterness from the gesho. Pours orange. I tried this a few times, in Topia tej bet and elsewhere. It sometimes comes in strong, medium and soft varieties, based on the amount of water added I think. This stuff will often be found in traditional Ethiopian bars or Azmari bets with live music. Check your tour book for those places and you’ll most likely find the stuff.