Double BA Stevnsberry CRYO (2021/2022) | Marlobobo
ABV: 13.0%
Style: Mead - Melomel
Actively Produced
Description: Freeze-concentrated cherry mead aged in a Woodford Reserve bourbon barrel for 12 months, followed by further maturation in a very old Plantation rum barrel for an additional 11 months. Over two years in the making. In 2021 we filled a Woodford Reserve (Double Oaked) bourbon barrel with our freeze-concentrated cherry mead, Stevnsberry CRYO (2021). After 8 months of aging, we pulled out a small amount for a bourbon barrel-aged release, and topped the barrel up with Stevnsberry CRYO (2022). We then let it age for an additional 4 months, before transferring everything to a very special rum barrel from Barbados that bursted of coconut and vanilla. We were surprised how incredibly aromatic the barrels was, as they originates from around the 90's. They were used to make whiskey by Willowbank Distillery before they were shipped to Barbados to further age rum. Willowbank ceased operation all the way back in 1997! The hyperconcentrated and velvety cherry mead has picked up notes of coconut and vanilla from the rum barrel-aging, with caramel and bourbon notes lingering in the background. The rum is strong in this one, but it still retains its fresh fruit expression after the extended double barrel-aging. It takes approximately 600 kg of Stevnsbær cherries to fill one barrel of this product!
Style: Mead - Melomel
Actively Produced
Description: Freeze-concentrated cherry mead aged in a Woodford Reserve bourbon barrel for 12 months, followed by further maturation in a very old Plantation rum barrel for an additional 11 months. Over two years in the making. In 2021 we filled a Woodford Reserve (Double Oaked) bourbon barrel with our freeze-concentrated cherry mead, Stevnsberry CRYO (2021). After 8 months of aging, we pulled out a small amount for a bourbon barrel-aged release, and topped the barrel up with Stevnsberry CRYO (2022). We then let it age for an additional 4 months, before transferring everything to a very special rum barrel from Barbados that bursted of coconut and vanilla. We were surprised how incredibly aromatic the barrels was, as they originates from around the 90's. They were used to make whiskey by Willowbank Distillery before they were shipped to Barbados to further age rum. Willowbank ceased operation all the way back in 1997! The hyperconcentrated and velvety cherry mead has picked up notes of coconut and vanilla from the rum barrel-aging, with caramel and bourbon notes lingering in the background. The rum is strong in this one, but it still retains its fresh fruit expression after the extended double barrel-aging. It takes approximately 600 kg of Stevnsbær cherries to fill one barrel of this product!
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