skeezerpleezer
Well-Known Member
Did he happen to say which variety they use or should I stick to sour cherries
Tart cherry purée (aseptic). Also, they use it to top off some barrels, others get topped off with Sixth Glass. Then they all get blended together. I took a stab at a clone a couple years ago, but used some sweet instead of tart. Aged it in a 5g whiskey barrel for 4-5 months. It's came out pretty good.