Imaginative ‘mixed fermentation’ allows stylish dried fruit spicing to get sour aged in sherry casks and be affected by moderate brettanomyces acidity. Desiccated prune, date and fig tones receive sour lemon juicing as mildly vinous green grape esters, oaken cherry dryness and latent cider pucker bring leathery respite to fizzy seltzer flow.
