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Whisky BA Kriek with Stevnsbær Sour Cherries

Blended from two freshly emptied Scottish whisky barrels, each being half-filled with the intense ‘Stevnsbær’ sour cherries, sourced from the Frederiksdal estate orchards used to produce award-winning Danish cherry wine.

The first of these whisky barrels (from Blair Athol distillery) was topped up with a mature golden sour beer. The second barrel (from Aberlour distillery) with a well-aged Flanders Red. These were aged a further eight months in oak, allowing the beers time to referment and condition on the cherries whilst extracting the depth from the whisky oak. Both barrels were finally blended back together and packaged.