This mead was made in 2008, and the ingredients are as follows;
Honey *WILDFLOWER*
Water
Yeasties
BOOM.
There are some really distinct spicy notes that came from the Champagne yeast used in the process. During primary fermentation, it was mid summer. As we all know, the Champagne region is beloved for its consistently mild weather, and Los Angeles is not. It was a good 100+*F day when this was made, and it came a week after another batch of Agave` mead was "MADE" (as in my thermometer broke inside of the batch and since I don't want to poison you people with mercury, I had to dump 80 dollars worth of mead down the drain.....literally), or more directly, failed into this world.
HOWEVER, Hourglass attained some significantly exotic phenolic and spice-olic notes from the heat of the brick basement that it was aged in. I waited a year and a half before bottling it. The wine guy at Whole Foods Glendale picked up a strong "Cinnamon" note, and to which I replied "there IS no cinnamon" *while bending a stick of cinnamon with my mind*.
This is an aggressively spicy sumbish, and it deludes its user into the belief that everything is chill, this is just a nice spicy drink...until you stand up. The alcoholic presence of Hourglass is deceiving!!!!!! at 14%, you would expect something along the lines of napalm and headbutts to the palate, but no, we were blessed with a wicked rapture within the swaths of a time soothed prophet.
Here is to patience! This was a hard mead not to drink in its adolescence. I named it HOURGLASS because you can age this bad boy a few decades and still have a drink worthy of VALHALLA!
