Part 6/7:
Nevertheless, mead transitioned into a niche drink, particularly enjoyed by the rural populace who could brew it affordably at home. Its medicinal properties were still valued, particularly when infused with various herbs and spices, a legacy resonant in the production of bochet.
Tasting the Black Mead
Upon completion of the fermentation process for bochet, the result is a surprisingly complex beverage, thin and flavorful rather than the thick syrupy mead many might expect. The observed taste is less sweet, with a delightful hint of caramel, balanced with the nuances of spices. This distinctive profile reflects the recipe's historical intent as a curative, rather than merely a celebratory drink.