White oak is native to North America and typically contains a higher vanillin content than its European counterpart, which has a strong influence on the flavour of whatever comes into contact with it once it's made into barrels.
Our white oak is air-dried for 24 months before before it's made into casks and then charred to create a natural barrier between the spirit and the very heavy, virgin vanilla flavour that's locked within the grain of the wood. It's only at this point that our beer would come into contact with it either as a cask or as chips in our Oakerators®.
Malt: I & G ale malt, Malted Wheat & Lager Malt
Hops: Super Styrian & Fuggle
Maturations: Over bourbon-infused oak heartwood in our Oakerators®
Finishing Touch: Infused with dried bergamot and blood orange oil to create a fragrant and refreshing finish. Show Less