Rhubarb ‘Champagne’ Pyment
Chairman’s Series by Kristen and Orsolya England
Curt to Kristen, ‘Dude, we need more mead for the comm stuff. You got any?’ Yes, yes I do. Here it is. A pyment made as a Blanc de Blancs in the traditional method. Rhubarb was added to up the tannins and let more of an acidic bit. Makes a bad ass Black Velvet.