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we had the honour to work with the renowned Jean-Pierre Robinot
more on the wood
a pure treat
Maceration took almost four months before blending and bottling
Imperial Stout Rested in Sazarec Rye and 17 Year Wild Turkey Masters Keep barrels for 30 months conditioned on Madagascar and Tahitian Vanilla Beans and finished on Ethereal Cocoa Nibs
Sunstead: White Peach 2023 Quantum Satis we had the honour toOur Sunstead series captures the essence of perfectly ripe stone fruits, allowing us to savor the warm flavors of summer all year long. The base beer is a blend of one, two and three year old Danish Wild Ales aged in white wine barrels. We racked this onto freshly destoned and crushed white Saturn peaches at a rate of over 600 grams of peaches per liter, and left it to macerate with the fruit for over a month before bottling. This complex, soft and