It just wouldn’t be a complete collection without utilising the skills of barrel manager Steve, and of course, some of the finest oak barrels in our cellar. The art of ageing in wood vs spinning on wood comes with subtle differences that we just love exploring. We brewed a base beer in 2018 that was spun for 72 hours on cacao and Cypress prior to filling a mixture of Buffalo Trace bourbon and rye barrels. This is a long process, and we were keen to begin layering flavour from the early stages. After picking up spice, caramel and spirit notes from the barrels, along with oak tannins, we then spun again for 72 hours on the adjuncts. This pre-release addition gave us a fresh vibrancy of flavour and aroma to a beautifully matured beer. Barrel Aged CCC is a labour of love that requires constant tasting throughout and a deft touch to blend.