The second release from our cider project, spontaneously fermented with yeast from the apple skins, the cider was then aged for three months in an Islay whisky cask before bottling with champagne yeast.
Floral and juicy on the nose, the peat smoke melds into the vanilla and apricot notes of chisel jersey. A flood of pineapple hits before the tannic, woody dryness envelopes the palate. Lingering peat smoke and warming whisky transports you to a cosy, crackling fireside.
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