The other day I tried (freeze dried) durian for the first time. It had quite the unique, albeit pungent, odor and taste. I hear the fresh fruit is much more intense in both smell and taste, and people either love it or hate it.
Here's the wiki on the fruit for those unfamiliar: Durian
Has anyone ever tried using durian as a fermentable in their brews? I imagine it would lend itself much better to a mead or a wine. I haven't found anything on fermenting it, other than the dish mentioned in the wiki.
I'm seriously debating giving this a whirl, assuming SWMBO and I can take the smell on initial prep, and then with the aroma that's released with the CO2 during fermentation.