Kiesbye – Wilde Kirschblüte 2017

More than 100 litres of honey-scented sour cherry blossoms ended up in the baskets of the hard-working ÖBf forestry workers in spring 2017. The blossoms were then dipped in homemade sugar syrup. The fine marzipan aromas macerated in the syrup for two months, which was subjected to a light fermentation to prevent oxidation. The flower syrup then went into the storage tank, where a second fermentation started at the same time. What remained were fine aromas, which were complemented by delicate cherry notes through the addition of Monroe aroma hops for maturation. An excuisit drop enjoyed best with friends sip by sip.