A blend of maple syrup barleywine and blackcurrant imperial pastry sour aged in a bourbon barrel.

CELLAR MASTER NOTES

Around a year ago we have filled a Widow Jane bourbon barrel with barleywine and after some time we added the last keg of Blackcurrant Trifle as a topup. You can recognize the woody-nutty character of maple syrup at first sniff with a somewhat fruity-acidic overtone. The next step will surely be a sip, right? What you find will be a rich bodied yet acidic barley wine with the taste of caramel and walnut, enhanced by the sweetness of vanilla but soured by blackcurrant, even when the beer reaches your throat. Cheers!