Épices is a mead made with chocolate. We added bay leaf and anise to introduce herbal and exotic nuances.

This is a liquid that is more than just sweet, not overly "chocolatey," sophisticated, and possesses a solid core. It makes a great gift, but I’d also be happy if you enjoyed it as a reward for your hard work (though you don't have to have worked hard at all) ⛩️

The chocolate was crafted for us by the Kyoto-based French confectionery and bean-to-bar shop, "Un Son Doux pâtisserie." Building on lessons from our previous collaboration, we experimented repeatedly to create a special chocolate characterized by a bright, apple-like aroma and acidity.

We emulsified the chocolate with the mead until it became silky smooth before adding it to the tank.
We create freely, aiming for things that move the heart. It’s full of "mead-ness" and ANTELOPE spirit.

〈Épices〉

The second installment of chocolate mead, created in collaboration with the Kyoto-based French confectionery and bean-to-bar shop, "Un Son Doux pâtisserie."

We based two types of mead on a blend developed through much trial and error for this project. One features star anise and bay leaf; the other, ginger and mustard. The soft, medicinal, herbal aroma of the bay leaf perfectly complements the sweet chocolate scent.


〈The Disappearance of its counterpart, Mostarda〉

Épices was originally intended to be released alongside "Mostarda," a counterpart made with mustard and ginger. However, the viscosity of the mustard combined with the chocolate, causing it to clog every single filter—a truly exasperating ordeal.

And so, a counterpart was born with a price point that even exceeds our "Armand." We plan to sell this only as a two-bottle set paired with thetaθ sweets.✍️
Please note that it will not be sold individually under any circumstances.

As for the taste, the mustard note isn't overwhelming; the ginger nuance takes the lead. While the sweetness level is the same as Épices, the viscosity from the mustard gives it a slightly thicker body.

Rest assured, there is no spicy heat.

〈Tasting Note - Épices〉
ABV is 6%. We made sure to capture the apple notes of the chocolate, hints of pear, and soft acidity. It has a more mature profile than typical "chocolate" drinks, but I have a feeling those who enjoy light-roast coffee will appreciate it.
The spices added are anise and bay leaf. By layering in an exotic background, we’ve created a gentle, peaceful profile that makes you think, "This is different from the usual, and it's quite nice..."

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Style: Chocolate Mead
ABV: 6%
Carbonation: None
Volume: 500ml
Ingredients: Myanmar honey, chocolate, anise, bay leaf
Sweetness (1-10): 6 (Semi-Sweet)
Serving Temperature: Well-chilled (4-8℃)
Pairing: Pungent cheeses, smoked foods, cooked fish dishes

〈Mead making〉
We brewed mead using Myanmar honey, carefully emulsified it with chocolate during fermentation, and aged it in the tank. We steeped anise and bay leaf during the aging process. Finally, we steeped them a second time—having first opened up the aromas with hot water—before bottling.
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