Just been reading (and posting) at a thread over at Gotmead about somebody trying to come up with a flavour of mead that reflects some of the local stuff.
Well that idea is laudable. Yet IMO, needs a lot of consideration from many angles.
For example, what is the base flavour idea taken from ? How does the idea translate from other products ? Can it be added to an acceptable level and at what stage in the making process ? Does the flavour have a track record for being used in other products of a similar type ? Is there the possibility of "cultural acceptance" or will it bring other stuff to mind ? Etc etc......
Is it from fruit ? spices ? herbs ?
If fruit, then what else is made using it ? Will possible consumers like it and/or think it a good idea ?
What sort of quantity will be needed ? Will you be able to get the flavour into the recipe easily or will it add a massive complexity to the making that is hard to control/manage ?
Will other products that use that flavour help it's acceptance to new consumers of your batch/recipe or is it likely you'll end up repeating the phrase "well, I like it" ?
It's very easy to focus on a flavour because you like it, but then the difficulty of how to incorporate it into a batch to provide a suitable level can be an entirely different matter......
Chocolate is a good example. Western society understands it if its presented in its usual sweetened form, often mixed in with some sort of cream/milk/dairy element, but other forms of it can be vvv hard to translate.
It's found in liqueurs often but they are usually of a creamy nature and equally often contain some sort of complimentary spirit/liquor type taste. Plus they're routinely quite sweet.
Whereas, beers say, that contain "chocolate notes" are a much harder sell.....
Some herbal flavours can present aroma that makes the consumer think of toilet or bathroom cleaning products - whether that's to do with the actual flavour or whether its because thats how its been marketed at us, I don't know.
I recently read of someone using Basil, was it like a tincture to make an extract type thing or in a mead as a methyglin ? Can't remember, but suffice to say, Basil conjures up thoughts of wonderful Italian inspired tomato sauce recipes etc...... so maybe needs more thought/consideration.......
Fruits are much easier generally, but they too, can have some difficulties. Do you want a fermented change in the taste similar to the comparison of grape juice to wine ? Just with the idea and/or aroma of the original fruit ? Or are you aiming at a more "fruit cordial" type taste ? say something like a blueberry or cranberry juice that has some hint of honey and an alcoholic kick to it ?
These are all very valid points for consideration. Without that level of thought you are, IMO, condemned to making batches of mediocre tasting brew of limited merit and nothing to recommend to others.........
TTFN.......
