Pours cloudy golden-yellow, pale-orange. Mango and white pepper on the nose. The barrel influence is definitely present on the palate along with the residual yeast, hinting towards a tart, light white wine with the white pepper rushing back onstage during the finish for a welcome curtain call. This was drank as part of a ‘wine’ and cheese pairing event for my Dad’s birthday and I highly recommending it with a triple creme cheese like the one with which we paired it. Thank you Beau’s and HAPPY NEW YEAR!
Pours golden yellow with lots of effervescence and a slight haze. The head recedes almost as rapidly as it builds. Bit of banana on the nose. The initial sweetness on the palate reminds me of the sweet corn paste in the tamales at Tacos El Asador on Bloor. Warming-up in the glass there’s an increasing Chardonnay-like quality on the nose and lots of citrus and sour cherry on the palate.
Oily jet-black. An oaky creaminess on the nose is reminiscent of other barrel-aged brews but accompanied by a high octane background of alcohol. Bitter baker’s chocolate on the initial attack that smooths-out to a creamy chocolate truffle on the palate. Hardly any bitterness on the finish but I can’t find any hint of the cranberry fruit.