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Smoke, our smoky-oaky after dinner tipple cider has been triple fermented in whiskey and mead barrels. It starts with Kingston Black, Dabinett and Vilberie apples for a very tannic base. Aging in charred oak concentrates all the best features of each apple variety.
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You get the peat from the whiskey barrel-aging right away, then the apples, then it mellows out like a good mead.