Brewer's Note 〈Acerglyn〉

Acerglyn is a style of mead made with maple syrup, with the ratio to honey being flexible. While recipes exist that use only maple syrup, this time we used a one-to-one ratio of honey and maple syrup. We also added a touch of vanilla to create a warm, inviting aroma.

When you use maple syrup, you imagine that luscious, burnt-butter scent. We mixed equal parts honey and maple syrup, and from the moment fermentation began, the tank was filled with a fragrant, savory aroma.

The scent mellows out a bit as fermentation nears its end, but it pairs beautifully with bourbon barrels, resulting in a rich, complex fragrance. We invite Deepseek fans to try it and compare it to our other offerings.


〈Canada → Yasu〉



When you think of maple syrup, you think of Canada. It has established itself in Japan as a sweetener on par with honey, and is considered a high-quality product in its own right.

Maple syrup is richer in nutrients than honey, making it a much easier raw material for yeast to ferment than honey alone. It contains trace amounts of polyphenols, minerals, and zinc.

The gas release during fermentation was vigorous, giving me a glimpse of the potential of maple syrup. Because the fermentation is so active, it generates plenty of heat, leading me to hope that it could maintain a strong fermentation even in winter. Someday, I would love to take on the challenge of making a mead using 100% maple syrup.🍁

〈Tasting Note〉
14% ABV. A fragrant, mellow aroma reminiscent of toasted butter. A slightly hazy, viscous liquid. The sweetness is intense, providing a rich flavor profile that lasts until the very end. A slight bitterness in the finish prevents it from feeling cloying. Enjoy it at room temperature, or even warmed up.

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Style: Barrel Aged Vanilla Acerglyn
ABV: 14%
Carbonation: None
Volume: 500ml
Ingredients: Honey (Myanmar), Maple Syrup, Vanilla
Sweetness (10-point scale): 10 (Sweet)
Ideal Serving Temperature: Room temperature (12-24℃) or warmed (40-55℃)
Pairing: Smoked salmon, biscuits, or even Kentucky Fried Chicken.

〈Mead making〉
Honey, maple syrup, and water are mixed and inoculated with yeast. Once primary fermentation is complete, it is aged in bourbon barrels. Vanilla is added during aging for further maturation, followed by bottling.