〈Brewer's Note〉 A.P.

The first time I tasted a pale ale, and the first time I tasted an American mead, both left me with an incredible sense of shock. Just as shocking was the first time I tasted port wine.

I want to make a drink like this.

It was something close to a dream, but this time, I feel a sense of tangible accomplishment within myself. I struggled a lot with judging the timing for aging, but when I tasted it after bottling, I felt my heart grow warm. Because the quantity is small and it is well-suited for aging, I am planning to offer this exclusively through excellent, knowledgeable liquor stores.

〈Chemical→Natural〉
Brewing is chemistry. Nothing but chemistry. That was the idea deeply ingrained in the beer brewing culture. While there are parts of that I still believe are correct, in terms of aspiration and romance, the appeal of the word "Natural" has already surpassed "Chemical" for me.

The grapes used this time are pesticide-free Delaware grapes from PAPA◯FARM.

I wanted to prepare them as they were, keeping them as close to the soil and vines as possible, so after harvest, I rushed back to the facility, crushed them, and performed carbonic maceration on top of a bed of honey in the tank.

"What will happen? I hope it turns out delicious."

Originally, I thought the stance on brewing should be not to wish, but to put in every effort and wait for the results. But when you've done everything you can, all that's left is to hope—and that is the charm of this style of production. After all, I didn't even pitch the yeast.

〈Tasting Note〉

The vibrant color and the thick, aromatic profile reminiscent of a long-aged port make my heart leap.
It is a creation that allows you to feel the wonders of fermentation that only mead can achieve, and it is perfectly suited for long-term aging in the cellar. I cannot help but feel its incredible potential even at the time of release.

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Style: Barrel Aged Pyment

ABV: 15%

Carbonation: None

Volume: 500ml

Ingredients: Grapes, Honey

Sweetness (10-point scale): 9 (Very-Sweet)

Recommended serving temperature: Cellar (8-12℃)

〈Mead making〉
I wanted to extract the fruitiness in a short time, so I decided to use carbonic maceration. A "Pyment" is a style of mead made using both grapes and honey. This time, because I didn't want to add any water at all, I had to mix the honey and grape juice inside the tank.

So, I laid down the honey before putting the whole-cluster grapes into the tank. I hoped they would mix through the gas produced during fermentation; if not, I would stir them. When the primary fermentation was finished, I transferred the liquid to barrels and pressed the grapes.
As it matured, the color deepened, and the flavor became richer. I am grateful to have felt the shivering thrill of creation while brewing this.

〈Naming & Design〉
The name is taken from the initials of ANTELOPE and PAPA◯FARM. If I had used the initials of FARM instead of PAPA, the story would have been different, but this time, it resulted in a clean look.

The design was drawn by the child of the folks at PAPA◯FARM. I focused on ensuring that the wonderful drawing would shine just as it is. I hope you can feel the power of the drawing, which is full of freedom and talent, from the label as well.