Got the Hobbit today. I've been sat watching that with cured meat, strong cheese, a lovely ale chutney that I traded Ruth some homemade raspberry jam for the last time I was in Leamington, and the last quarter pint of that matured mead that Neil brought back from Denmark.
Life is good.
It's a tad warm in here, even though the heating claims to be off. I think that mead might've matured further in the months it's stood on my shelf. It certainly tastes stronger, and the honey flavour is deeper, sharper, and more complex than a freshly opened bottle of mjød tends to be; in fact it's knocking on for a honey brandy at this point. I shall have to import a box of bottles and store them in the attic until they're thoroughly dusty.
If you haven't tasted mead yet I implore you to try it. Once you've fallen in love with it you can move on to sample braggot and metheglin. Pear, clove, and elderflower metheglin brewed from citrus-fed honey and mountain water, matured until it's strong enough to wake the dead. I haven't had a drink like that in ten years nearly but I'd walk to John O' Groats for a bottle.
Summer project, methinks. Anybody got any elderflower they aren't using...?