Well, can’t call it anything besides sparkling beverage since it wasn’t produced in the Cheataeu region of France but… it’s done fermenting. Came in at a whopping 12% ABV. For something that fermented completely dry it’s got an unbelievably sweet flavor to it. It has the tiniest hint of the hot Cheeto flavor without any of the spice. Maybe like if you licked your fingers 10 minutes after washing your hands post Cheeto binge. I’m assuming there’s some sort of artificial sweetener in the Cheetos that the yeast couldn’t quite chew up, it smells similar to the corn ale I made but taste wise is much different. Next step is to let the liquor fairies have their way with this the next moment they have some free time.
I’m not sure if I’ll age it on anything, last time I distilled a whiskey I just toasted some oak chips. Whenever I get around to distilling whatever this is (I just called it a whiskey since there’s corn in it lol) I’ll probably play it by taste. I’m not entirely sure what all is going to come through flavor wise from distillation.