Yes, she does.
Peaches can be challenging and we found pureeing is the best way to get the pure peach flavor, otherwise the pieces just sit there looking delicious, but giving up nothing. Our preference is organic Washington peaches and we have found that a blend of varieties work best. So far we have stuck with yellow peaches. The ginger is dried and ground into a powder before adding it to the wine. We use organic ginger from traditional sources in India, Indonesia, China, Myanmar and Peru. Our local, spice and herb purveyor, Whole Spice, has been a great resource.
Our wine picks up a hint of sweetness from the peaches and the ginger spice balances that sweetness perfectly.
This is a wine cooler in style, but it has Big Girl alcohol sitting at 14.1% ABV – just so you know. Don’t blame us if you porch pound it all afternoon and miss your niece’s dance recital.
St. Mayhem ¡Sangria Chingon! Red Wine
Sparkling Red Wine with fresh basil, pineapple, raspberries and oolong tea and a hint of chipotle peppers.
First, the base wine. This is a delicious California Merlot that has been tweaked with a small amount of bright, fresh Sauvignon Blanc from Lake County. Then the fun starts. We have hundreds of pounds of Fresh ORGANIC Basil from Jacob’s Farms added to the blend. An insane amount of Fresh Pineapple, plus some Raspberries are also thrown in and allowed to live together. Just before canning we add Oolong Tea for more deliciousness and finish with a touch of Chipotle.
Once you open the can you will be instantly fluent in Spanish and lobbying your boss for scheduled siesta time and see no reason to have your evening meal before half past 11:00 at night. Don’t believe me? Abre la lata y ve por ti mismo.
St. Mayhem Hückfest Red Wine
Red Wine with Cinnamon, cloves, orange peel, almond, ginger, nutmeg and blueberries.
The wine is Amador county grown and a wonderful combination of Syrah 49%, Mouvedre 35%, Grenache 16%. The spices were added to the wine a few weeks before canning and allowed to develop into rich and textured layers of flavor. Just when you think you have experienced all Hückfest has to offer … a new dimension jumps out.
We enjoy Hückfest while sitting at the hot tub after a day of skiing. Enjoying it from our backpack after a long snow shoe. Cracking it at the late winter tailgate games. Toasting the perfect big winter surf. Lamb dinners and candlelight while it snows. After a rainy winter walk.
4x St. Mayhem Ginger Loves Company White Wine 250ml
4x St. Mayhem ¡Sangria Chingon! Red Wine 250ml
4x St. Mayhem Hückfest Red Wine 250ml
8x St. Mayhem Ginger Loves Company White Wine 250ml
So the experiments started around 2012. We co-fermented, we aged with wild ingredients, and we picked up everything we knew and turned it around and asked if it really applied - to us. So here we are…we didn’t stop when we made great wine. We made delicious wine and kept going.
If you like things to be the exact same way - don’t try this wine. If you like uniformity - don’t try this wine. If you think wine can only be from France or single vineyards or picked by virgins - we wish you a great life, but we must part ways.
If you are curious. If you embrace risk. If you answer to a higher calling and appreciate artisanal, handmade products … welcome to our tribe.
Grab a glass and join us on a journey of adventure and discovery…
CA, CO, DC, FL, GA, IL, MA, MI, MN, MO, NH, NJ, NY, NC, OH, OK, OR, PA, TN, TX, WA, WI
Initial impression on pulling it out of the box—Uh that’s different! I’m not adverse to the concept of wine coolers, I loved them when I was young and just starting to explore alcoholic drinks. Then I looked at the alcohol percentages- 13-14% each! So less wine cooler than canned wine concoction, gotcha.
Canned wine isn’t unfamiliar territory for me. They’re great as a whole for picnics, bbqs, and other situations where having glass around isn’t the best life choice. I’m a pretty adventurous drinker when it comes to my mixed drinks and have been known to toss things together to see what happens, including with wine, so I’m probably more willing to try this than the average.
My roommate is more of a typical wine drinker, preferring young French wines and buttery chardonnays for his evening beverages, and we split the cans which were fridged for ~6 hours at 54*.
Looking at the flavor as described on the can- Uh, everything plus the kitchen sink seems to have gone into this. We were sorta intimidated looking at this. I can get how the pineapple/raspberries and chipotle go together from that, but the oolong and basil? Sniffing it there’s a lot going on-sorta herbal, sorta spicy.
“Doesn’t really taste like wine”
“It’s like if you put lipton peach ice tea into a soda suicide with like, hi c and liquid smoke, but like with too much ice. There’s not much wine flavor to it.”
It might make a really interesting marinade, I guess? Not entirely sure who the target market is on this one, but it’s a definite pass from both of us.
Neither of us finished this one. Rinsed our glasses and went for
Glugg is something we regularly have in the winter around here, so we had higher hopes for this one. Smells sweet and berry influenced. Very cinnamon forward, this at least tastes like a light glug, like if you took a light young red and treated it with spices.
“Tastes like something you’d find at the office Christmas party” at his very young/liberal nonprofit.
No tannins to speak of, and not as sweet as the smell would have you thinking.
This one we finished. It’s the “I wouldn’t grab it at the store, but if I were at a friend’s house and they had it, I’d snag it” level of decent.
We had the highest expectations for
GINGER LOVES COMPANY
Ginger’s already a favorite flavor around here, so I figured it would go down the best. You definitely smell the ginger and a very sharp note on top of it.
Alas, there’s this weird almost syrupy texture and whatever they used for ginger was more chemical than even that first concoction was. It’s not sweet, exactly, more thick. Like if you took the roundness of an overly oaked chardonnay and took all the butter flavor out of it. The ginger flavor didn’t come through, only sadness.
We noped out harder than the first can. But it did inspire me sousvide infuse vodka with ginger and peaches this weekend, so there’s that I guess.
I appreciate the creativity inherent in what they’re trying to do on this stuff. Concocting different flavors in a crowded market is hard to do. These just, unfortunately, seem to be a bit too different for my household’s palate. But thank you for letting us rat!
@Jamileigh17 I snorted Amavi Syrah out my nose reading that lab report. Possibly the best ever in the history of Casemates. Good luck on your sous vide experiment! Shaking my head at this offer… so…. why???
I don’t know, it’s almost a bit too pretentious to be honest. It’s like, I get not enjoying something too much, but how bad does alcohol need to be to not finish a drink and to rinse out the glass? Kind of like at wine tastings there will always be some turtleneck-wearing hippie-yuppies who will try to outdo each other with “tasting notes” while seething each time someone one-ups them. And then you taste the wine and it’s just a standard Pinot Grigio, so how are they getting “crushed Duchesse pear sauteed au jus with sweet butter, reduced to crystallization, with a double-smoked finish over Asian weeping willow wood chips”? And why did they throw the second wine glass into the wall while yelling “I will not drink this filth!” if it tastes pretty much exactly the same as the first?
And maybe that’s indeed the case with the “typical wine drinker” roommate who prefers “young French wines and buttery chardonnays for his evening beverages” (or maybe the dude just really likes white wine, I don’t know), but when I read “couldn’t finish the drink and had to rinse out the glass,” the message that kind of phrasing conveys is that this is a gutter swill, 0/10 product made from winery runoff and discounted surplus chemicals from the local dye production factory.
So the question is: is this product genuinely that bad that someone would throw it out or donate it to their local hobo? Because I was going to buy it, and now I’m not sure.
Donate to local hobo? That brought back memories.
When moving five years ago, and having to pack up, I came across a bottle of Sake, from the old woot days, it was pretty old, and should have been consumed early, rather than packing it, I drove by the hobo corner down by the tracks, dropped it in the grass as no one was there at that time. Often wondered if they liked it, and had a good time next to the campfire that night. Hope no one turned blind drinking it.
@Jamileigh17@kawichris650@ShotgunX@winecaseaholic@wnance Whoa… was this the “O” sake? Black bottle with yellow O? You got two of them in the deal? We just ran across ours too. This thing has moved with us through houses, we flooded, somehow it survived that too. Both of us remembered it being a bit “harsh”, (obviously we didn’t “love it” 13+ years ago, or it would have been polished off!) but we were feeling adventurous one night and trying things from the “back of the cupboard”… we decided to give it a shot… it. got. better. Better, I tell you! No need to pawn it off on hobos!! They probably had their pinkies out sipping that sake of yours!!
@Jamileigh17 St. Mayhem is for some and not for others, kind of like french fries and ice cream. Interesting though that you perceived the flavors as chemical. We only use real ingredients, whole fruit, spices, peppers, tea leaves, coffee. Whatever it might be.
Good luck with those sous vide cocktails, are you going to blast a little smoke in there too? Maybe shake up a raw egg and finish it off with a shot of Fernet?
I was very surprised when I went to pick up my package and it wasn’t wine bottle sized. I wondered if maybe I’d been sent a dessert wine to try or maybe a port? Who would have thought that three cans would come rolling out of the box! At first glance I thought they were sparkling waters a la White Claw, but saw they were actual wines in nice, slim 250 ml cans. When I think of non-traditional wine packages, I always relate it to going to the movies, so I will include the suitability of sneaking this wine into a movie theater (which, of course, I don’t condone) for each flavor. Also since they are all in cans, I put them in my fridge and drank them all pretty chilled.
St. Mayhem Ginger Loves Company
The description on this can says it has Ginger and Peaches, which is a flavor combination I typically like, so I was excited to try. It has a deep gold color that made me think of a Sauterne so I thought it would be really sweet. I was wrong! This is DEFINITELY not a Bartles & Jaymes-esque wine cooler! This wine was very strong in terms of alcohol content, especially for a white wine and although there was some sweetness, it was overwhelmed by the alcohol. The ginger flavor was very forward, but not in an annoying way and it had a nice peach endnote that didn’t taste too artificial. I feel like I should have liked this more, but all of that alcohol made me slow-roll this and I didn’t end up finishing it. It says on the can that this will make you hungry and I can attest to getting the munchies while drinking this wine.
WOULD I SNEAK IT INTO A MOVIE? - 6.5/10 This slow-sipper could easily last me through a Marvel movie and the munchy factor means it’ll help me get through a bucket of popcorn.
When I first sniffed this I got a lot of herby notes immediately. It was a nice medium ruby color when it poured. Upon tasting it the basil jumps forward immediately and the other herbs follow right behind! I would get hints of pineapple here and there, but I actually did not get too much chipotle flavor, which I’m a little disappointed by, especially since this one has such a “spicy” name. This one did not have such a strong alcoholic taste and was very easy to drink. I did like this a lot and I finished it pretty quickly. This one I would definitely serve in a pitcher to friends at a barbecue.
WOULD I SNEAK IT INTO A MOVIE? - 7.5/10 I would probably sneak two (or three) of these into a comedy and catch an Uber home (y’know if I did that sort of thing).
St. Mayhem Huckfest
This one smelled like Thanksgiving! Very cinnamon and clove forward with a little bit of orange at the end. It definitely made me think of mulled wine and cool, windy nights. It pretty much tasted like Thanksgiving as well. This one I was pretty excited about because it is finally starting to cool down where I live and I feel like drinking this kind of wine really ushers in the fall. This one poured out a deep purple and the alcohol was not too crazy and tasted less than in the Sangria Chingon even though they have the same ABV. There was also a lingering taste at the end that reminded me of baked apples and my childhood. I would definitely take this to a Friendsgiving and hide it in the back of the fridge so no one else drank it.
WOULD I SNEAK IT INTO A MOVIE? - 7/10 This is perfect for some Oscar-bait movie that will probably make me cry and question the frailty of human existence.
@salpo Not sure what you consider so much money, but the cost is essentially equivalent to just over $9/ bottle.
I’d love to tell you more about the process of making it! What do you want to know? We use grapes to make the wine. And other whole ingredients to add flavor. Some co-fermented, some added later in the wine making process.
@ArtFarmWine glad you use wholesome ingredients! It should have been a major thing on the description here. Btw, nothing against the product per se, just never been a fan of prepared and canned concoction. Like cocktail in a can? I rather get ingredients and mix them. They’re convenient for sure, but not for me, that’s all
Ah…These comments are all fascinating and really some are amusing, some verging into wine-snobbery-land and ALL remind me of most every wine tasting I’ve hosted in my nearly 20 years in the wine industry!! I’ve had folks make similar comments over $100 Napa cab and $6 French Rose’ and certainly over overpriced buttery CA Chard… but yet there’s a buyer for all of it. I can readily think of 15-20 of my friends and family that would fall on a cooler full of this at a tailgate like wild rabid animals!
I don’t know about wine snobbery? to be that I would have to consider this actual wine. I’m thinking this is more a cocktail in a can snobbery Hey when I was young I drank those Margarita’s in a can…or was that a bag?? Either way I threw up a lot more when I drank back then
@ScottW58@tastebud Yeah, agreed it’s all about expectations. If you’re expecting something akin to traditional wine you’re only going to be disappointed. It sounds to me like the rats had an open mind, which is all you can ask. This might have been the kind of offer where it would benefit from having had more rats to get more varied opinions.
@ArtFarmWine so true. I’ve had folks spit $90 Howell Mountain Cab back in to their tasting glass and declare it the most disgusting thing they’ve ever had… shrug. I’m not offended. What do I know? I think foie gras is disgusting.
The only way I drink my wine is by loading it up alongside 30 tons of spice and silver onto a painstakingly-recreated 1:1 replica of a 17th century Spanish galleon, sinking it off the coast of French Guiana in a hail of 18-pounder cannon fire using authentic shot purchased from European museum storehouses, intentionally erasing the records and location of the sinking, and then looking for it for decades before recovering the bottles through an extravagantly expensive diving operation.
/me snootily turns away with his chin up while swirling some Zin-from-a-box in a genuine Faberge crystal chalice