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Any specialty or experimental mead using additional sources of fermentables (e.g., maple syrup, molasses, brown sugar, or agave nectar), additional ingredients (e.g., vegetables, liquors, smoke, etc.), alternative processes (e.g., icing, oak-aging) or other unusual ingredient, process, or technique would also be appropriate in this category. No mead can be "out of style" for this category unless it fits into another existing mead category.
From my own experiences in entering capiscumels in competions, judging can be difficult. I'd entered a Chipotle mead in the AHA Nationals and the Indy International Wine Competition and did well -- Silver medal in the Indy, first in AHA Regional. The comments were very positive, good honey flavor and aroma, nice balance, ect. Then it went from the Regionals to the Nationals and did poorly -- the judges marked it down, couldn't taste the honey, too hot!
Judging a capiscumel can be something not that far from judging at chile competitions, you have to have the palate to appreciate the use and blending of the peppers and other ingredients, and be able to handle the heat! ;D