ClubGonzo’s Mango Unchained

Mango Unchained by ClubGonzo, Mead/Melomel, 14% ABV.

This mead is brewed with mango. I like mango. I like mead?

Mango Unchained, mead batch no. 15.

Mango Unchained, mead batch no. 15.

Bird's view of this good-looking mead.

Bird’s-eye view of this good-looking mead.

In the glass it looks crystal clear and has a lovely golden colour.

The aroma might be a bit fruity, but I don’t get any mango associations whatsoever. This actually reminds a bit of ClubGonzo’s Banana Split mead, it has some of the same strange, undefinable and dry vegetal notes. The honey notes are in there somewhere.

The honey is more present in the strong flavour, and the vegetal notes are more subdued. The fruitiness is quite pleasant, but again I find it very hard to discover any tropical fruits, let alone mango. It has a sweet taste, but not sugary sweet. The alcohol is well integrated.

Conclusion: almost a decent brew, but mangos are probably more fitting in an IPA than in a mead.

 

 

Aroma:      5/10
Appearance: 4/5
Taste:      6/10
Palate:     4/5
Overall:    10/20
Ratebeer score: 2.9/5.0
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One comment on “ClubGonzo’s Mango Unchained

  1. I recently had this mead and I agree: not much mango left here. More like a generic fruitiness, which isn’t that exciting. It seems that most melomels (fruit/berry-based meads) are more prone to oxidating away flavors than regular mead. Some fruits and berries just lose their flavor, others change into something entirely different but either way it’s just not the same. Therefore, I issue the following tasting priority order for meads you receive Terje:

    1.) Any fruit-based mead. If it’s bottled, it’s ready to drink. Don’t cellar it.
    2.) Spiced meads. I guess some spices fade/change with time as well.
    3.) Regular meads. The honey tones may oxidize a bit, but the overall character is not that easily altered.

    In either case, it seems that I might have been overtly optimistic about the storage potential of most meads. Like imperial stouts, they may take a year or three in many cases, and evolve in a positive direction, but in many cases they start going downhill after a year or so. I usually bottle my mead when I think it’s fairly drinkable, so don’t kill them by over-cellaring. 🙂

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