Rich, spiced and full of character.
We started with 200 kilos of raisins, split into two treatments. Half were steamed into a thick molasses for deep sweetness, while the other half soaked in brandy, drawing out their warm boozy notes. To this we added Ceylon cinnamon and vanilla from the Comoros, bringing layers of spice and smoothness.
The result is a stout with dark fruit richness, gentle brandy heat and a soft finish that stays with you.