Bochet
Honey caramelized over fire before any water touches it. A bochet that's deep, toasty, and full-bodied, with toffee and roasted marshmallow. The mead to pour like a bourbon by the fire.
Tasting Notes
Honey: Oklahoma wildflower honey
A bochet starts by cooking the honey over heat before fermentation, toasting it down to toffee and dark caramel. The Bonfire keeps all of that depth: roasted, rich, and heavy in the glass.
It’s a slow pour for the end of the night, when nobody’s in a hurry.
Coming soon — join the Mead Hall to be first to taste it.
Founding Membership
Join the Mead Hall and we will send you the opening-day invitation before anyone else.
Bragi
Your mead guide · AI, may err · 21+ · pre-opening
