A Bochet is a modern interpretation of a historical concept involving heated or caramelized honey, and may optionally include spices and fruits.
Overall Impression
Like a Traditional Mead with a noticeable caramelized honey character, but not burnt, harsh, or acrid notes. Acidity levels should be balanced. Optional spice and fruit additions should enhance, not dominate, the base bochet character.
Appearance
Good to brilliant clarity. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color is typically golden yellow to dark brown or black, depending on the heating process. The color will also be affected by an optional use of fruit, and to a lesser degree, spices. The color is typically darker than that expected from the unheated honey varieties.
Aroma
A subtle to distinctly identifiable honey character, increasing with sweetness and strength. The heating process may transform the honey by adding caramel, toffee, butterscotch, chocolate, or coffee notes. Varietal honey notes may be apparent, although they should show some evidence of transformation through heating. A clean, fresh, pleasant fermentation character is most desirable. Optional spice and fruit additions may provide background notes suggestive of these ingredients.
Flavor
Has the elements expected in a traditional mead, or a mead with spices and fruit as the base character, as described in those styles. An additional caramelized honey flavor should be apparent, and may range from subtle to high in intensity. Flavors associated with caramelization include caramel, butterscotch, treacle, chocolate, and coffee. Some bitter and acidic notes may be present, but must be balanced. Undesirable flavors include rubber, diesel, petroleum, solvent, or a generalized ‘industrial’ impression.
A mead without any caramelization character should not be entered in this style.
Mouthfeel
Carbonation as indicated by declared level, from still to sparkling. Body generally increases with sweetness and strength, typically medium-light to full. Perceived alcohol by declared strength, ranging from none to noticeable and warming. Some astringent notes may be present from higher levels of caramelization, but must be balanced.
Characteristic Ingredients
This is primarily a process-defined style involving heating honey using a variety of methods, temperatures, and durations. The ingredients are the same as with other meads. Spices and fruits are optional, at a background level.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. If spices or fruits are used, they must be specified. Honey varieties and base style are optional.
Comments
While versions inspired by historical references may feature burnt honey flavors, this character is undesirable in modern bochet. A major fault is excessive caramelization that creates acidity, astringency, and umami flavors that thin the body, increase the bitterness, and wash out the flavors.