Are you a hot spice fanatic looking for something new to try? Be sure to check out Orchid Cellar in Middletown, MD for a tour of some of the world’s hottest peppers in capsumel form (I hear they even ship!). And don’t forget to tune in to episode 40 where we taste five of their offerings. We’ll start small with some run of the mill (in terms of spiciness) chili peppers, graduate to the former hottest pepper champs in ghost and scorpion peppers, and culminate with a mead made from 2016’s hottest pepper, the Carolina Reaper. Orchid Cellar is a fantastic trip for the whole family. Don’t just take our word for it, join them July 2, 2016 at the Grand Opening of their new tasting room.
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Drinks in this Episode
Hunter
This spicy mead is made with red chile peppers. A gentle boom of spice forms in the back of the throat after sipping and makes for a truly unique experience. Pair with flavorful Thai dishes, or creamy cheeses.
Big Game Hunter
Even more spicy than the original, but with the same aroma and bouquet, Big Game Hunter is sure to delight anyone with a taste for spice.
Ghost Hunter
A slow-rolling heat forms in the back of the throat followed by a delightfully smoky aftertaste. The highly floral character of the organic Brazilian killer bee honey shines through to make Ghost Hunter perplexingly refreshing and perpetually interesting.
Scorpion Hunter
A sip develops a wonderfully bright spice full of cedar and lemon. Despite the heat, the mead is pleasantly tropical with strong floral notes from the organic Brazilian killer bee honey. The spice is a rather sharp kick that sits high in the throat, but dissipates in a reasonable timeframe.
Project Hunter: Reaper
*CAUTION*
This mead is made from the hottest pepper in the world: The Carolina Reaper!
The Project Hunter series is a constantly changing slew of tiny batches of meads made with the world’s hottest pepper. Each year, Orchid Cellar plans to use the current scoville champ and slightly alter their fermentation methods to enhance taste, aroma, and heat. Pain never tasted so good.
Notes: Flavors of tropical fruits and charred oak sneak in just before the heat. When the pepper’s capsaicin sets in, a refreshing spice engulfs the mouth and continues to linger long after swallowing. Only 150 bottles made.
Links in this Episode
- Find out more about Orchid Cellar Meadery
- Grand Opening of the new Orchid Cellar tasting room
- The Hottest Peppers of the World