Origins Clàr

Inspired by the Brettnomyces fermented Old Ales of 19th-century Britain. Brewed using Chevallier malt, the most widely used barley in the 19th-century. The beer was then rested in three unpeated and one peated whisky barrel from our friends at Springbank Distillery in Campbeltown.

Rich toffee aromas with notes of grassy peat smoke, whisky and dried fruits. Complex body of dried fruits, rich malt notes and a honeyed whisky finish.