Мёд Banana Morning Buzz - Brewlihan

In early April 2019, we caramelized a unique local honey varietal, Black Mangrove, low and slow for 72 hours. As the honey was nearing marshmallow consistency we took 30 pounds of overripe bananas and covered them in brown sugar and baked them until the house smelled incredible. We took both of these and fermented until bone dry. In May, it was transferred to a Reservoir bourbon barrel that previously held "Hard to Yell" one of our favorite vanilla imperial stouts. Three months later we transferred out of the barrel and onto a gallon of fresh Vermont maple syrup and another 30 pounds of ripe bananas! In September, we layered Blanton's soaked American oak cubes, Tahitian Vanilla Beans and Cassia bark to bring additional complexity.