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winemaker David Jeffrey once again employed the barrel fermentation process
creating a truly captivating experience
Trademark combination of high toned & dark fruits
the mixture is filtered from the barrels and sweetened with organic cane sugar as well as organic caramel color
followed by natural fermentation that lasts approximately 30 days
Empirical The Plum, I Suppose Size:Case winemaker David Jeffrey once againThe Plum, I Suppose balances two distinct components. The kernel inside plum stones forms the foundation of this spirit, imparting a marzipan like, bitter almond flavor. Distilled marigold kombucha adds floral and tannic notes, reminiscent of plum skins. This spirit is a fusion of two very different ingredients, resulting in a completely unique expression. Though there is a subtle plum like fruitiness reminiscent of umeshu, The Plum, I Suppose
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