The beauty of 2018 season Dabinett, first in a neutral fermenter, and then matured for two months in freshly emptied barrels from Armagnac, in France. It was then racked and matured for an additional six months. Bottled when it was at it’s peak: an intense, bold cider. Swirling notes of orange, toffee, juice, salt crystal, and that oh so characterful 2018 Dabinett.
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