It Lives!

The mead has been kegged and I have sucked of its ambrosia. One word: delicious. Two words: captivatingly complex. Three words: a little naughty! As anticipated, our margarita mead is the nectar of the gods and everything that I thought it could be. Here are some details:

• Due to a selfish streak that could probably only be removed surgically, Miguel kegged the beer without me on Tuesday night.
• This means that my plan to add lime juice to the mead in keg was foiled.
• Since this was predominantly my recipe, I'm considering dropping Mike as my BFF
• After being reminded that I can just add a little lime juice to my glass and then those that may prefer the mead without the lime juice can have it their way too, I calmed slightly and gave up my rash plan kicking Miguel to the curb.
• ABV: 13%, according to the specific gravity reading - specific numbers to follow once I get them from ye olde selfishe one
• Color: almost the exact same color and clarity of reposado tequila... and just as naughty!
• Smell: for some reason, there seems to me an apple-like smell. Confusing, yet titillating
• Taste: fruity, a touch sweet, dryish finish with that honey complexity.

Overall, I'm quite satisfied with our endeavor, but it's not perfect. I'd really like it to have more of a detectable tequila flavor to really emphasize the "margarita" moniker I'm going for. I did add a few squirts of lime juice to the mead and that substantially increased its margarita-like quality and its overall taste, in my opinion. Mike, on the other hand, was ambivalent about the addition of lime - hence his rogue kegging without proper supervision.

For anyone not in the PHX area, we will host visits so you can partake of the wonderment but you best hurry. A delicious draught like this won't last long, especially with a couple of lushes like Guthrie and me around. For those in PHX, we'll be taking reservations starting tomorrow... same time warning applies.