Dandelion Chocolate will be releasing limited edition craft gin "CHOCOLATE GIN 2020," made in collaboration with Tatsumi Distillery, and eau de vie (brandy) "CHOC & MINT," made in collaboration with Mitosaya Herb Garden Distillery, from January 19th.
Both distilleries have their own unique worldviews and are leaders in Japan's craft spirits world, producing small batches using fruits and plants as ingredients. Their shared commitment to ingredients, manufacturing, and products, as well as their mutual appreciation for craftsmanship, led to the collaboration with Dandelion Chocolate.
Tatsumi Distillery x Dandelion Chocolate
Tatsumi Distillery x Dandelion Chocolate "CHOCOLATE GIN 2020" (4,546 yen / 500ml)Item: Spirits / Ingredients: Barrel-aged barley shochu (Tenshin), Chikori shochu, juniper berries, cocoa / Alcohol content: 45% / Cacao Origin: Cahabon, Guatemala
This product is distilled using barrel-aged barley shochu produced by Tenryo Shuzo in Gero, Gifu Prefecture, and the husks and nibs of Dandelion Chocolate's 2018 Guatemalan cocoa beans. The distillation process exquisitely harmonizes the vanilla aroma from the barrels, the savory flavor of the barley shochu, and the sweet flavor of the Guatemalan cocoa. The spicy aroma of juniper berries is complemented by the bittersweet finish of dark chocolate for a deep flavor.
Available at Dandelion Chocolate Factory & Cafe Kuramae, Bean to Bar Lab Kuramae, the online store (https://dandelionchocolate.jp), and liquor stores nationwide. It will also be sold at the HOROMATA booth at "Whiskey Lovers Nagoya" on January 19th. Pre-orders are available on the Dandelion Chocolate online store from January 10th.
mitosaya × Dandelion Chocolate
mitosaya × Dandelion Chocolate "CHOC & MINT" (2,200 yen / 100ml, 9,200 yen / 500ml)
Item: Brandy / Ingredients: Cocoa nibs, chocolate mint, marc brandy, rice spirits / Alcohol content: 42% / Cocoa used: Cocoa nibs from the Dominican Republic
Available at Dandelion Chocolate Factory & Cafe Kuramae, Bean to Bar Lab Kuramae, the online store (https://dandelionchocolate.jp), and the mitosaya website (https://mitosaya.com). Additionally, the products will also be sold at the mitosaya POP UP SHOP, which will be held at "MMM" in Kinosaki Onsen, Hyogo Prefecture on February 1st and 2nd. Advance reservations have been available on Dandelion Chocolate's online store since January 10th.
Both distilleries have their own unique worldviews and are leaders in Japan's craft spirits world, producing small batches using fruits and plants as ingredients. Their shared commitment to ingredients, manufacturing, and products, as well as their mutual appreciation for craftsmanship, led to the collaboration with Dandelion Chocolate.
Tatsumi Distillery x Dandelion Chocolate
"CHOCOLATE GIN 2020"
Tatsumi Distillery x Dandelion Chocolate "CHOCOLATE GIN 2020" (4,546 yen / 500ml)Item: Spirits / Ingredients: Barrel-aged barley shochu (Tenshin), Chikori shochu, juniper berries, cocoa / Alcohol content: 45% / Cacao Origin: Cahabon, GuatemalaThis product is distilled using barrel-aged barley shochu produced by Tenryo Shuzo in Gero, Gifu Prefecture, and the husks and nibs of Dandelion Chocolate's 2018 Guatemalan cocoa beans. The distillation process exquisitely harmonizes the vanilla aroma from the barrels, the savory flavor of the barley shochu, and the sweet flavor of the Guatemalan cocoa. The spicy aroma of juniper berries is complemented by the bittersweet finish of dark chocolate for a deep flavor.
Available at Dandelion Chocolate Factory & Cafe Kuramae, Bean to Bar Lab Kuramae, the online store (https://dandelionchocolate.jp), and liquor stores nationwide. It will also be sold at the HOROMATA booth at "Whiskey Lovers Nagoya" on January 19th. Pre-orders are available on the Dandelion Chocolate online store from January 10th.
mitosaya × Dandelion Chocolate
"CHOC & MINT"
mitosaya × Dandelion Chocolate "CHOC & MINT" (2,200 yen / 100ml, 9,200 yen / 500ml)Item: Brandy / Ingredients: Cocoa nibs, chocolate mint, marc brandy, rice spirits / Alcohol content: 42% / Cocoa used: Cocoa nibs from the Dominican Republic
Available at Dandelion Chocolate Factory & Cafe Kuramae, Bean to Bar Lab Kuramae, the online store (https://dandelionchocolate.jp), and the mitosaya website (https://mitosaya.com). Additionally, the products will also be sold at the mitosaya POP UP SHOP, which will be held at "MMM" in Kinosaki Onsen, Hyogo Prefecture on February 1st and 2nd. Advance reservations have been available on Dandelion Chocolate's online store since January 10th.
