Flemish-style red diverted into used rye whiskey barrels; 100% wood fermentation. 13 Months in used American oak rye whisky barrels with proprietary blend of micro flora have created a brilliant deep ruby/burgundy beer. Nose of cherries, vanilla, and whisky. No Fruit Used. Tastes a bit like toasted rhubarb berry cobbler. Allusions of fruit sweetness from the brettanomyces balance the slight tang of bacteria.