This unique, full-flavoured dark sour is packed with thick, jammy flavours of redcurrant and blackcurrant, accompanied by a mouthpuckering sourness and a dry, tannic finish.
It uses a rich malt base and was blended with Welsh chuckleberries and aged in a second-use Italian red wine foudre for two years.
Aroma & Flavour: Crushed redcurrant and blackcurrant, very light cocoa notes
Body: Medium-light with a dry finish and mouthpuckering sourness
Aftertaste: Tannic with hints of oak and lasting tart blackcurrant
ALLERGENS: GLUTEN WHEAT BARLEY OATS