After over 2 years in barrel, we 'discovered' that one of our barrels of aged tart saison had a really interesting lime note. Upon further reading in the batch notes, it became apparent why. 18 months before, we had made our first batch of With Ginger And Lime. There was about 10L of lime juice left after we settled on our flavour profile. With no idea what to do with it, it ended up topping up this barrel.
We wrote down some tasting notes and moved on. A few days later I found while digging around the freezer some lemondrop hops that I had bought on a whim. An idea sparked.
Bitters, Amaro, Herbal and Bitter Liqueurs had fascinated me for a while. If you ever have the chance to visit, you will see jars full of individual herbs, roots, spices and more soaking in various forms, waiting for me to smell and taste and blend. Making my own bitters has been a passion for some time, but here was a fun and unique Australian way to take it one step further.
Grain Bill: Barley, Wheat, Oats, Rye
Hops: Centennial, Cascade, Saaz, Lemondrop
Bacteria: Brettanomyces, Lactobacillus
Secondary: French Oak Puncheon
Extra Ingredients: Lime Juice, Rum, Raisins, Galangal, Gentian, Orange, Cinchona, Sarsaparilla, Cinnamon, Celery Seed, Hibiscus, Clove, Cardamom