Liquid: Barrel-aged melomel (mead made with fruit)
Name: Forbidden Fancy
ABV: 14 percent
Maker: Superstition Meadery
Lowdown: When browsing the Superstition Downtown tap list or bottle room, you face many forking paths. Deciding what to drink may take a while. You can go with a plain mead, one made by transforming honey’s fermentable sugars and, after that, not doing much else. But other paths lead to more imaginative places: spices, fruits, barrel-aging, series, vintage blends, or some combination of these methods. If you know this column, you know which path we took.
Forbidden Fancy is an apple-pomegranate mead made from Arizona wildflower honey and aged in rum barrels for eight months. It is a melomel, a mead made with fruit. A tall half-liter bottle costs $35. It pours copper and punches nice at 14 percent ABV.
Sip that coppery mead, bubbles winking on the brim.
If you’ve had any of Superstition’s dryer meads (dry meaning not sweet), the sugar that Forbidden Fancy packs might surprise you. It is sweet. It took me a few sips to get past the sweetness, to level with the reality that this mead could fill the role of a dessert wine. Then I started to deeply appreciate this mead. It is voluminous and many-noted yet simple, its pomegranate and apple merged into its current of honey.
Though nimble, though light, Forbidden Fancy has a slightly creamy slosh. It has body and heat, reflecting the 14 percent ABV.
This melomel is the 11th mead in Superstition’s 15-mead Contingency Series, which sees one release each month until March 2021.
For this series, co-founder Jeff Herbert delegates 100 percent of the mead’s brainstorming and execution to his team, reserving only the right to name the finished product.
Superstition has made more than 300 kinds of mead. Herbert is passing the reins on some, especially after his team asked. “Our mead makers came to me a year ago and said we’d really like to have complete freedom to do whatever we want,” he says.
Superstition does giant batches. It also has fun with small batches. “While it’s important to have core products, we’re always releasing these single-barrel, double-barrel tiny batches,” Herbert says.
Forbidden Fancy also absorbs from its rum barrel. At the same time, barrels also absorb the flavor of mead. Once barrel aging is done, Hebert will trade barrels with a brewery, distillery, or winery, meaning a touch of Forbidden Fancy may one day infuse some future barrel-aged libation.
And if you drink that libation, you will be indulging in an echo of Forbidden Fancy, maybe even without knowing.