Comprises the following: Faroch - Heather Ale. Brewed in Scotland for 4000 years and is the oldest style still made in the world Originally brewed by the Picts. This ale is produced to a 16th century Scots-Gallic recipe from malted barley 'bree', sweet gale and heather flowers. The hot ale is infused in heather flowers before being fermented in copper tuns. - Very smooth and malty, quite floral and mouthfilling with hints of earthy peat and chocolate on the finish.
Alba - Introduced by the Vikings, spruce and pine ales were very popular in the Scottish Highlands until the end of the 19th century. Many early explorers, including Captain Cook, used spiced ale during long sea voyages since it prevented scurvy and ill health. Alba is a triple style ale brewed to a traditional Highland recipe from Scots pine and spruce shoots picked during early spring. Pure malted barley, is boiled with the young sprigs of pine for several hours then the fresh shoots of the spruce are added for a short infusion before fermentation - Very dark and malty, woody and dense with a lovely malty richness of dark fruit and pine needles.
Gosset - Since the 16th century Scots monks and Alewives have brewed special concoctions from a blend of malts, wild spices and ripe gooseberries. Amongst the Scots literati of the 19th century it was immortalised as 'a most convivial drink' - Light, fruity and refreshing with wheat, gooseberry/ green fruit notes in the finish, along with a larger-esque bitterness.
Ebulum - Elderberry black ale was introduced to Scotland by Welsh druids in the 9th century and was part of the Celtic Autumn festivals where the ale was passed around the people of the village. This reciepe was taken from a 16th century record of domestic drinking in the Scottish highlands. - Very dark, malty, burnt caramel, stewed dark fruit. Deep and mouth filling with a complexity of flavours, bitter coffee, wood, hickory and bramble fruit. Very long and very good.
8.20
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