This is our first release using the humble apricot.  140kg of Trevatt apricots underwent a 14 day carbonic maceration.  Once the fruit was in advanced stages of fermentation we added two 228L Burgundy barrels. One barrel was aged just over 24months and the other 20 months.

Aroma of sweet baked fruit on the nose leads to a solid malt base and light acidity.  Finishes with that jammy finish that can only be found in whole macerated fruit.

Aged in oak 22 months
Bottle conditioned 9 months