This cider is fermented slowly through the winter. Cool temperatures allow for development of robust esters. The apples themselves are potent with tannins/polyphenols and they bring a depth and quality to this ferment different from the others in our cidery. The notes of leather, and dark fruit, and spicy heat are archetypal of these varieties of apples. When met with the rounding influence of the oak barrels the cider finds balance and shape. Melding with the warm and caramel whiskey notes. Aged from December to May in barrels.