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

It's not just sweet, nor does it taste overly like chocolate; it's a sophisticated, well-defined beverage. We'd be delighted if you chose it as a gift, or even as a reward for your hard work (though there’s no pressure to work hard at all)⛩️

The chocolate was crafted by the Kyoto-based French pastry and bean-to-bar shop, "Un Son Doux pâtisserie." Building on what we learned previously, we conducted repeated experiments to create a custom chocolate characterized by a bright, apple-like aroma and acidity.

After emulsifying it with the mead until smooth and glossy, it was added to the tank.
We create freely, aiming to inspire. This is full of the character of both mead and ANTELOPE.

〈Épices〉

This is the second installment of our chocolate mead, created in collaboration with the upcoming Kyoto-based French pastry and bean-to-bar shop, "Un Son Doux pâtisserie."

We crafted two types of mead based on a batch infused with chocolate that underwent numerous rounds of trial and error. One is made with star anise and bay leaf, while the other features ginger and mustard. The soft, medicinal quality of the bay leaf pairs perfectly with the chocolate and its sweet aroma.

〈Tasting Note - Épices〉
ABV is 6%. We made sure to capture the chocolate’s apple and light pear notes, along with its soft acidity. While it offers a more sophisticated impression than typical "chocolate" drinks, we believe those who enjoy light roast coffee will appreciate it. The spices—anise and bay leaf—are layered into the background, providing an exotic aroma that creates a gentle, subtle presence that makes you think, "This is different, and it's nice..."

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Style: Chocolate Mead
ABV: 6%
Carbonation: None
Volume: 500ml
Ingredients: Honey from Myanmar, Chocolate, Anise, Bay Leaf
Sweetness (1-10 scale): 6 (Semi-Sweet)
Recommended Serving Temperature: Chilled (4-8℃)
Pairing: Pungent cheeses, smoked foods, cooked fish dishes

〈Mead making〉
We prepared a mead using honey from Myanmar. During fermentation, we carefully emulsified the chocolate into the mead and aged it in the tank, while simultaneously steeping the anise and bay leaf.

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