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Wine Details
Price:
Description:
Hardywood Bourbon Cru is brewed in the fashion of the abbey quadrupel, the grand cru of many of Belgium’s revered monastic breweries. Bourbon Cru displays a sunset orange hue with a substantial head and brilliant clarity after months of barrel ageing. The maturity and melding of flavors brought on by the freshly drained, half-decade old Virginia bourbon barrels from Fredericksburg’s A. Smith Bowman Distillery lends an extraordinary sense of harmony to Bourbon Cru.
Almond toffee and oaky vanilla aromatics give way to dark cherries, raisins and mature whiskey. A bit of plum flavor is greeted by caramel overtones and an assertive yet incredibly rounded body and a lingering, bourbon-laced finish.
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Varietal Definition
Abbey Ale:
A fruity, strong ale made by secular brewers in Belgium and based on the products of the Trappist abbeys. Abbey beers began to appear shortly after the Second World War, when secular breweries took commercial advantage of the true cultural heritage of Belgium's monastery brewing traditions, and the growing success of Trappist beers. Some Abbey beers were made by genuine monasteries until the early 20th century, such as Affligem Abbey, who brewed until the First World War, and whose name now appears on beers made by the Heineken owned Affligem Brewery. Abbey beers are not a fixed style, but will tend to be a brune (a Belgian brown ale, sometimes termed dubbel), a strong pale ale or tripel, and a blonde ale or blond.
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