Smokey Plum

natural plum wine with keeved cider

Gloucestershire plums were spontaneously fermented on the flesh for a month, knocked down every day, the natural wine way.

Once finished, the fruit wine was separated from the pulp & stones and sweetened with our classic Somerset keeved cider. Our friends at Wild Beer brought lees from a sour beer in peat-smoked Laphroaig barrels.

After three months in barrel, we present a smokey, sweet, sour, tart, fruity, astringent cider-wine-beer.

5.4% abv | medium sweet
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