A new twist on the classic Belgian tripel. This golden-hued beer is made with barley, wheat and oats. Crystal hops create a spicy and subtle citrusy hoppiness.
Half of the batch is aged for five months in three types of barrels – Jack Daniels, rye whiskey, and brandy. The other half is given a heavy dose of Italian plums, and a quick dry hop of Amarillo hops.
The resulting nectar has tartness from the plums, with a plum/grapefruit-like nose, and finishes with hints of honey and oak, and a faintness of whiskey.