What We’re Drinking this Fall: Honey-Based Spirits

honey based spirits

Monica Buck

Alcohol, at its most basic, can be characterized as the alchemy between yeast and sugar—an ingredient honey delivers in droves.

Yet, while honey-derived wine, or mead, dates back millennia, hard stuff with a hive mentality has yet to earn a name. Not that a small matter like nomenclature could deter today’s creative distillers. Comb Vodka ($35) redefines the “colorless, odorless, flavorless” category with a lovely citrus aroma and subtle honey finish; consider it an instant upgrade for your next Vodka Collins. Todd Hardie, the beekeeper behind Caledonia Spirits, relies on raw honey for his company’s slightly sweet Barr Hill Gin ($40),the perfect complement to the bitter Campari in a Negroni. Fermented honey and figs figure prominently in the rum-reminiscent Balcones Rumble ($50), an aged, 94-proof brown liquor that makes a great base for Old Fashioneds. Just keep in mind that honey and, thus, these spirits, varies slightly depending on when it’s bottled. The constant? Surprisingly fresh seasonal flavor.

What We’re Drinking this Fall: Honey-Based Spirits