This opulent Experimental Mead presents a masterclass in intensity, balancing the vibrant acidity of fresh cherries and black currants against a decadent confectionery backbone. The Madagascan vanilla beans impart a profound marshmallow fluff sweetness that integrates seamlessly with the toasted coconut. While it leans heavily into dessert territory with notes of coconut fudge, the fruit character remains remarkably bright and fresh, preventing the 12% ABV from feeling heavy. The finish is remarkably persistent, driven by a creamy, lingering coconut presence that anchors the tart berry profile and rich honey base into a harmonious, high-gravity experience.
Appearance.Deep, saturated ruby-purple with high viscosity; creates thick, slow-moving legs (tears) on the glass. Still to near-still with no significant head formation or lacing; clarity is slightly opaque due to the heavy fruit concentration and coconut oils.
Aroma.High intensity of dark fruit, specifically tart black currant and sweet cherry skins. This is layered with powerful notes of Madagascan vanilla, reminiscent of marshmallow and vanilla bean paste. A distinct toasted nuttiness from the coconut provides a secondary layer of complexity over a sweet, floral honey base.
Taste.The initial impression is an explosion of tart black currant and jammy cherry, immediately followed by a wave of dessert-like sweetness. Malt is not present, but the honey provides a rich, floral foundation. Flavors of toasted coconut and coconut fudge dominate the mid-palate, complemented by creamy vanilla. Bitterness is absent; the balance is struck between fruit acidity and residual sugar. The finish is long and sweet with a persistent coconut aftertaste.
Mouthfeel.Full-bodied and highly viscous, bordering on syrupy. Carbonation is negligible to none. A noticeable but well-integrated alcohol warmth provides a pleasant glow. The texture is exceptionally creamy and mouth-coating, enhanced by the fatty acids from the toasted coconut and vanilla.
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