After a couple experiments with the brett brux strains they can provide a lot of tropical funky esters but its all how its fermented and conditioned. Like weezy said since it was fermented dry without the brett as a primary strain your not going to have much appeal from it, even after aging for a coupe years. Will it change? probaly but nothing where your gonna scream im glad i put these bottles away.
On the other hand you can do what i did and culture the dregs, pitch into a lightly hoped wort and ferment slightly warm, around 68-72 for those dense tropical esters/phenols. (WLP644 Brux trois does an insane job at fruit juice beer, in a good way) It does also provide a slight kick of acetic acid to the mouthfeel which pairs deliciously with the funk.
I was really disappointed when i had a bottle of this being my first RR back then, After my homebrew experiment im just really glad i got some of the yeast to play with, worth it in the end. Im a sucker for 100%brett beers now!!