BANDIT

BANDIT

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Using juniper wood, we cold-smoke koji for 24 hours before macerating it in Helena. The spirit is then aged for seven days in red wine oak barrels to impart a subtle woody profile. In order to add acidity, we ferment a spent smoked koji kombucha, which once distilled, is separated into two cuts—respectively aged in Cognac casks for one and three weeks.

Notes:
Sweet, dry, light smokey, mushroom, warm.


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