The second vintage of our wild ale with second use damsons. A blend of two barrels filled in March 2022 and May 2023, fermented with Saison yeast, lactobacillus and Brettanomyces before ageing for six months on second use damsons.
The blend has a deep complexity, elevating the damson stone notes, floral, plum and marzipan aromas lead into flavours of vanilla, fruit crumble and honey before a softly tannic, plum skin finish.