This version of our Rosie’s Old Ale was aged for one year on a Raspberry liqueur we made by fermenting raspberries with brettanomyces. We only made 16 gallons of this and will be serving a limited quantity at the 2008 Winterfest - the rest will be on tap for our à la carte Valentines Day dinner. A smooth and subtle addition to our triple fermented Wild Brunette aged on third use Bourbon barrels for two years.