Around this time every year I am usually fermenting grapes from the backyard. But the rats got them before I did, I mean every single grape, before they were ripe. Oh well, I guess they have to eat too. But I did manage to find some bottles of wine from last year and had a pleasant day making absinthe. It is not only local but small batch to a ridiculous degree as you can see. If the wine was about 12% I guess this is not bad for three bottles. It was soaked with dried Artemisia absinthium, which a friend brought me (the only imported ingredient) with herbs from the backyard including southernwood (a close relative), rue, sage, bay, beebalm and fennel. Then distilled. It was the slowest distillation I've ever done, not sure why. Maybe it was all the herbiage. Next to it is the tiniest batch of distilled mead made from 2 lbs of local honey. I'm not sure if anyone on earth does make a honey distillate, and I can certainly understand why they wouldn't. From about 1.5 liters of mead I got a few shots of hooch, which I guess makes sense if it was about 5%.