Primary fermentation: 1-14 months
Wood aged: 4-23 months in NZ red wine barrels and second use Kentucky
Bourbon barrels.
Fruit: 3 Months on NZ Blackcurrants.
A classic Belgian style Lambic favorite. Blackcurrants have been used for
centuries as an ingredient in beers and liquors in Belgium and Northern
Europe. Deep reddish-purple colour with exceptional aroma,
flavour, and complexity.