Ah, Yes. Pumpkin Toasted Almond Spice. It sounds a bit of an adventure. Hopefully, I can get some good flavors out of it. Trying to perfect my pumpkin recipie. Last batch hadd a touch too much spice and not enough pumpkin, also a little sweeter and earthier would taste good.

What I meant by the Mocha is to picture a chocolate covered espresso bean. Chocolate Mead as a base with some hints of cofee. I read that cold pressed is the best way to get the coffee flavor but I don't know what the best bean to use would be. Or the roast, given that the cofee flavor will not be boiled, unless I do it in the primary (doubtful given the bitterness of cofee). But I want to go further. Hmm, Maybe a Chocolate Mead with Espresso and vanilla with a touch of mint or maybe a bit of malt, like from crystal single row to give it a bit of a carmelly flavor. Hmm. When doing malts it has to be in the primary like when you make beer..

Chocolate Rasberry would only be good if you make it a dark chocolate and a prominent raspberry flavor. To make this it would be better to make chocolate and raspberry seperate and then blend it, like they do scotches.

Now there is a technique that I haven't tried yet. Blending.