It’s back this year and thanks to six months in Tasmanian Whisky barrels. The beer pours a ruby black with a fluffy head. An aroma of plum, cherry and Whisky take you to a body of plum liqueur and black forest cake before a spicy oak finish. Happy Hols from the team!
Barrels- ex Barossa red then Tassie Whisky. Second brewery use.
The cherry and plum are stupidly overloaded and morph into cherry ripe when hit with the malty chocolate. The Whisky is restrained and balances with the oak and hints of Belgian spice.