A kettle sour fermented with a saison yeast before being aged in French oak barrels for fifteen months, before further aging in stainless steel casks for an additional 21 months. Tart, with subtle, fruity, oaky wine notes and a hint of spice leading to a d
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A kettle sour fermented with a saison yeast before being aged in French oak barrels for fifteen months, before further aging in stainless steel casks for an additional 21 months. Tart, with subtle, fruity, oaky wine notes and a hint of spice leading to a dry finish.
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