The base is a blend of beers from two barrels brewed in June 2021 and fermented with Saison yeast, Lactobacillus and Brettanomyces. After ageing, the beer was blended onto carbonically macerated damsons and left to marry for four months before bottling. The bottles were conditioned for three months before release.
This beer has wonderfully assertive cranberry tartness and jammy hedgerow berries, champagne-like effervescence and beautiful tannic structure. Woody funk, marzipan and delicate notes of vanilla alongside the intense fruit character.