Has the waxy character on the nose. And tart on the palate, taught. With some gumption, maybe a little bit tight right. Fermented dry, no oak, no ML, the idea is fresh, stirred in tank to give it more body. And darn if that doesn't have just a touch of smoke taint to it. But I guess I'm tasting that in allot of things? So maybe its just me.
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5/10/2022 - Ben Christiansen wrote:
Has the waxy character on the nose. And tart on the palate, taught. With some gumption, maybe a little bit tight right. Fermented dry, no oak, no ML, the idea is fresh, stirred in tank to give it more body. And darn if that doesn't have just a touch of smoke taint to it. But I guess I'm tasting that in allot of things? So maybe its just me.
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4/23/2022 - nzinkgraf wrote:
a weightier style. but then on the palate the band-aid and peatiness come through...2020...
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