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allowing the resulting blend to express notes of milk chocolate chips
2013) was divided as follows: Type BATCH Spätburgunder (Pinot Noir) barrels 91% High Toast barrels 4
layered with vanilla and finished with the light fruitiness of strawberries
Again a very pronounced Bourbon aroma
la trappe quadrupel oak aged batch 26 met koker 2016 bier 37 5 cl BTW 0 allowing the resulting blend toBATCH 26 (blended in November 2016) was distributed as follows: Type BATCH Dry white wine (Pouily Fum & Sancerre) 78% New Oak Medium Toast 22% The aroma of Batch 26 is refreshing, floral and slightly sour (which comes from the white wine barrels). The characteristic aroma of vanilla and smoked oak is associated with cognac and in the background a hint of malt and caramel scent. The taste can be described as explosive with wood tannins dominating. The
