Boothbay Agrios

Spring and spends over a year fermenting in wine barrels with various brettanomyces and lactobacillus strains, some that have been imbedded in the wood for multiple years. Patience and an openess to possibility and surprise is rewarded as each barrel is unique, culminating in a final blend that is bottle conditioned for four weeks before release. Drink now or let this wild child continue to change for a year.