Bochet! It is mead, but it’s made with caramelized honey. It’s super good, but it’s a lot of work. I did a batch last summer that was pretty stellar and it was gone in about a month. The current batch is almost as good. The stuff is hard to make. To caramelize the honey, I have to dump it in my boiler and let it go for about three hours. That causes it to boil up to about four times the original volume at about 250 degrees. Meanwhile, the wine room is running about 95 degrees and completely full of steam, so I’m just pounding water and pouring sweat for three hours. These are the lengths I go to for the wine. It’s fun.