VILIS ĶIRSIS

At the beginning of the year we brewed a crispy dry cherry mead, which we aged for a little more than half a year in bourbon barrels that had already hosted a Fiji rum as well as our stout. Cloves and nutmeg from the rum cask are the first to emerge on the sensory horizon, which fit snugly with the soft sweetness of smoky cherry wood chips and a touch of cherry sourness. Already on the tongue, the cherryiness bursts to the fore for a moment, only to slowly subside into the southerly spicy notes of rum in the aftertaste.