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Kingston Black apples macerated on their skins, then wild fermented and
aged in fresh Bourbon whiskey barrels. Dry, strong, earthy cider with
subtle whiskey notes.
Apples: Kingston Black
Yeasts: Wild yeasts
Aged: 10 months in Bourbon barrels
Residual Sugar: 0.1g/l
Serve: Cellar temp. (10-13°C)
Apples: Kingston Black
Yeasts: Wild yeasts
Aged: 10 months in Bourbon barrels
Residual Sugar: 0.1g/l
Serve: Cellar temp. (10-13°C)
