Ethiopian style honey mead (tej -ጠጅ)

Even though, I am excited about the positive outcome of the tej tasting and everyone was smitten by the fancy schmancy flavored tej; I have to admit that I kind of felt a bit unease the way the regular - tej was shunned that nobody [including myself] have bothered to even mind.


I will assure you that nothing comes close with only honey, water and Gesho steering this ship  in stepping up to all those rich-spicy Ethiopian traditional dishes, tire siga ጥሬ ስጋ and kitfo ክትፎ better than the real uncomplicated nuance of the traditional tej as we know it. 


The indication of its color, golden – cloudy that if you can exhibit the patience of a nun and abstain from immediate consumption, aging will do wonders for this tej. Aged only for about close to three months, its full body fades into lingering a gentle astringent nuance of Gesho (a species of buck thorn, the botanic name for rhamnus prinoide) throughout leading to mildly bitter finish.




PS: We ain't talking about getting too happy here. "Moderate drinking," as defined by the U.S. Department of agriculture is no more than one drink per day for women and no more than two drinks per day for men. 

Print Print | Sitemap Recommend this page Recommend this page
Copyright © 2013 Lakech Kebede LLC & Open Windows LLC All Rights Reserved