Mead is made by the fermentation of honey sugars to alcohol. The yeast they use normally makes about 12% by volume alcohol, so if they add a lot of honey, there will be honey sugars left in the mead and it will be sweet. If they add just enough honey, the yeast will turn all the sugar to alcohol, giving a dry mead.
With any fermented beverage experience, one tends to learn how to drink a product category with sweet products and then gradually migrate to drier more subtle products.
This mead is somewhat of a shock to the senses. African Birds Eye Chilli or Habanero Chilli lends an interesting wooded nose to the mead, which is entirely overwhelmed by the first sip, which clears the sinuses in a way similar to that of eating half a cup of Wassabi with a sushi roll. This mead is best served as an ice breaker at dinner parties, especially if the food will be hot. It is also quite amusing later on in a dinner party to circulate a bottle of Chilli mead when some of the guests become competitive.
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