For the 2014 release, the fermenter set had a higher pH setting, which created a distiller’s beer that was fruitier and less sour than typical batches. Once distilled and barreled, it was matured in Warehouse I on the 7th floor, where exposure to high summer temperature advanced the ripening of the rich fruit base.
A complex combination of rich vanilla bean, caramelized oak, chocolate and toasted coconut coat a deep layer of mixed berry and tropical fruit character.
Fruity with a delicate nut character, malt and soft oak notes sweetened with a hint of cocoa, toasted coconut and caramel.
Long and warm with a lingering finish.