Brewer's Note 〈Deepseek - honey ver. Redwine Barrel〉

Deepseek - Honey was our first attempt at a bourbon barrel-aged mead. It’s a battle-tested comrade that came with a high unit cost and plenty of challenges.

"We want you to keep this as a staple product."

After hearing this from various bars and liquor stores, we ended up importing a large number of bourbon barrels. Since the degree of aging varies from barrel to barrel, it’s quite difficult to achieve consistent production.

This time, we aged one batch in a red wine barrel. Since it lacks the buttery aroma characteristic of bourbon barrels, I was excited to see how the "Deepseek-ness" would evolve.

The result is incredibly earthy and spicy, with a potency that even makes you feel the age of the wood. I felt that any further aging would only lead to oxidation, so we finished it here. The sweetness and body remain exactly as they were, but the aura it radiates is completely different.

〈France → Yasu〉

The honey used is from Myanmar. The barrel used previously held French red wine. Japan is a "barrel-poor" country where we unfortunately don't even know which part of France it came from. Still, a barrel is a barrel.

Perhaps due to the wider pores in the wood, there’s no leakage, but it gives the impression of oxidative aging occurring slightly faster than with bourbon barrels.

〈Tasting Note〉
ABV is 14%. From the moment it opens, the aroma evokes a sense of time passing. It is by no means a negative impression; rather, it reminds one of the scent of the wood itself or of a long-aged whiskey. It has a slightly strong spiciness and a thick body. We recommend enjoying it slowly at room temperature.

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Style: Traditional Barrel Aged Mead
ABV: 14%
Carbonation: None
Volume: 500ml
Ingredients: Honey (Myanmar)
Sweetness (1-10 scale): 9 (Sweet)
Serving Temperature: Room temperature (12-24°C)
Pairing: Cheese with black pepper, raisins, dark chocolate

〈Mead making〉
Myanmar honey and water were mixed and yeast was added. As soon as primary fermentation was complete, it was aged in a red wine barrel. Bottled at the moment we determined it had reached its peak.