Bold and earthy with notes of wild spice, buttery undertones, hint of butterscotch. Aged on French Oak to bring in hints of vanilla and toast.

• 3 lbs Goldenrod Honey

• 96 oz Spring Water

• 1/2 packet Lalvin QA23

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Aerate well the first few days

Secondary

• 3 Medium Plus Toast French Oak cubes - 30 -45 days. Begin tasting at day 30 and remove when desired flavor profile has been achieved.

Bulk age a minimum of 3 -6 months

Back sweeten with Goldenrod honey to taste if desired.

Pasteurize (I use the Anova method) for 22 minutes at 140 degrees Fahrenheit..