Wild Ale aged in American Oak Barrels
In 2017, our first batch of Adaira was introduced to barrels which previously held bourbon & maple syrup. Allowed to spontaneously ferment on wild yeast carried by the syrup, a new annual release with the discovered combination of mixed cultures evolved.
Adaira 2018 was barreled for twelve months, producing mildly tart, complex, and funky notes of black cherry, plum + oak tannins. Soft, delicate hints of Cabernet Sauvignon and balsamic with a dry pucker.