NON - #9 Oaked Blackberry & Plum 750ml special~cellarcollection burnt caramel and hints of

burnt caramel and hints of coconut

with complex notes of bay

nuts and buttered pastry

It balances the line between complexity and a 12% stout that’s ready to drink now

decadent whisky barrel-aged imperial stout infused with single origin cacao nibs from Belize

NON - #9 Oaked Blackberry & Plum 750ml special~cellarcollection burnt caramel and hints of"Dark berries with forest floor earthiness, firm tannins, and a spiced finish. PROCESS FRUIT Plums and beetroots are roasted separately to intensify the sugars. Fir pine needles give a forest floor aroma across the top of the nose. TANNIN French oak and red wine skins are cooked at very high temperatures to extract maximum tannin. SALINITY Gluten free soy sauce (Tamari) provides salinity and creates a moreish sensation. ACIDITY Verjus from Viognier