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This historical recipe from 1393 is for a type of mead called bochet. The honey is cooked until it caramelizes, an… | Mead recipe, Liquor recipes, Mead wine recipes
This historical recipe from 1393 is for a type of mead called bochet. The honey is cooked until it caramelizes, and there are optional spices like long pepper and cloves. It turns out dry and much more complex than many meads I've had.
