Primal Kumquat and Rye Liqueur Bushmills The wild yeast fermentation took

The wild yeast fermentation took 2 months to complete

with notes of hazelnut and cinnamon

Nose: Gentle spiciness and sweet oak aromas

Reminiscent of a warm rice pudding

cigar notes

Primal Kumquat and Rye Liqueur Bushmills The wild yeast fermentation tookAs part of our collaboration with Primal Spirits craft distillery in Johannesburg we present something a little different just for the fun of it: a small batch release of a kumquat and rye liqueur. Produced by macerating kumquats in wheat vodka for 3 months, then blended with 6 month old bourbon barrel matured rye spirit. Only 120 bottles were produced, each individually numbered. Bottled at 27%. (Bottle size 500ml)