Well, I’m tempted to call our place the drunken Boar ‘N Sow ranch because we ferment the grain and sometimes it smells pretty strong and they lay down immediately and sleep it off. I try to throw the process to anaerobic lactobacillus, but yeast is pretty pervasive and persistent. Seriously though, I do make some moonshine occasionally for our family and have been considering using a mead as mash. I think if it’s done right the product would contain the nuances of the honey source botanicals and that could be amazing.