Aged in red wine barrels for 10 months. A treasure trove of Maine Blueberries soured with lacto and Brett.
Primary fermentation in Herradura Tequila Barrels with a secondary fermentation of agave nectar, apricots and grilled jalapenos. The nose explodes with jalapeno while the attack is more fruit forward with a slight warmth on the back end. Jali finishes relatively dry with slightly acidic, funky notes from the wild brettanomyces.