Bochet Interview

A few weeks ago I was interviewed by Gemma Tarlach, a writer for Atlas Obscura, on the topic of Bochet. Turns out Gemma and I share a lot of interests in regards to fermented foods, and it ended up being quite an interesting discussion.

The article is now out, and is a very interesting read. Gemma did a good job of covering the history and modern interest in bochet, and takes the read along with her journey to make this wonderful mead.

caramelizing the honey for the bochet
Some honey being prepared for a bochet

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