〈Brewer's Note〉 A.P.

The first time I drank a pale ale, and the first time I drank an American mead, both were incredibly impactful experiences. Just as impactful was the first time I drank port wine.

I wanted to make a drink like that.

It was something close to a dream, but this time, I feel a sense of accomplishment—something I can truly feel in my hands. I struggled a great deal to determine the right timing for aging, but when I tasted it after bottling, I felt a warmth spread through my heart. Because the quantity is small and it is well-suited for aging, I have decided to limit its distribution to select, knowledgeable liquor stores.

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

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

I wanted to process them as they were, keeping them as far away from the soil and wood as possible. After harvest, I rushed back to the brewery, crushed them, and performed carbonic maceration on top of a bed of honey in the tank.

"I wonder how this will turn out? I hope it's delicious."

I used to think that in brewing, you shouldn't "wish" for things—you should simply put in the effort and wait for the results. However, once you've done everything you possibly can, the beauty of this kind of production is that all you can do is wish. After all, I didn't even pitch any yeast.

〈Tasting Note〉

The lustrous color and the rich, deep aroma reminiscent of long-aged port make my heart dance.
It is a creation that allows you to experience the wonders of fermentation unique to mead, and it is exceptionally well-suited for long-term aging in the cellar. I can't 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 fruit flavor in a short time, so I decided to adopt carbonic maceration. A Pyment is a style of mead made using grapes and honey. Since I didn't want to add any water at all, I had to mix the honey and grape juice directly inside the tank.

To do this, I spread a layer of honey before putting the whole-cluster grapes into the tank. I hoped the gas released during fermentation would mix it for me; if not, I planned to stir it. Once primary fermentation was complete, I transferred the liquid to barrels and pressed the grapes.
As it aged, the color deepened and the flavor became richer. I am grateful to have felt the kind of excitement that makes one shiver while brewing.

〈Naming & Design〉
The name is derived from the initials of ANTELOPE and PAPA◯FARM. If I had chosen the initials for "FARM" instead of "PAPA," the story would be different, but this time it made for a clean name.

The design was drawn by a child from PAPA◯FARM. I made sure to present their wonderful artwork exactly as it was, to let it shine. I hope you can feel the power of that drawing—filled with freedom and talent—through the label.