n°1

◎ Appearance

Deep red-brown color with excellent clarity and a dense, persistent head that leaves distinct lacing down the glass. The long boil has driven rich melanoidin development, creating a warm, inviting hue that suggests both age and caramelization. Carbonation is moderate and well-integrated, supporting stable foam architecture throughout.

◌ Aroma

Vanilla and toasted oak emerge first, layered over dried stone fruits—prune and apricot—with subtle toffee sweetness underneath. Alcohol warmth is present but integrated, not harsh. Malt character contributes a bread-like base note that anchors the more volatile compounds from barrel maturation.

◐ Taste

Full-bodied and warming on entry, with caramel and dark fruit developing immediately across the mid-palate. The barrel influence adds varnish and vanilla without overwhelming the foundational sweetness of pale malt, caramelized through extended boil. Bitterness remains subdued at 40 IBU, allowing caramel and oak to dominate; the alcohol provides gentle heat rather than sharp bite.

◑ Finish

Long and gently warming, with residual sweetness lingering alongside dry oak tannin. The alcohol heat persists without harshness, tapering into a toffee-and-vanilla aftertaste that fades slowly.