On the lush island of Kauai, a local artisan brings mead into modernity
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A SOFT AMBIENT GROOVE drifts through the tasting room of Nani Moon Meadery on Kauai, as three travelers take their first sips of Laka’s Nectar, the most honey - forward blend in mead-maker Stephanie Krieger’s collection. Light, complex, and occasionally effervescent, her meads are nothing like the dense, sweet honey wines created by ancient brewers. By the time the group has finished their glasses, mead has shaken its 7,000-year-old reputation to exhibit complexities as diverse as its modern makers.
Bu hikaye Saveur dergisinin 2018 Volume 3 sayısından alınmıştır.
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Bu hikaye Saveur dergisinin 2018 Volume 3 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
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